Candied Violets
Elegant candied violets serve as a beautiful and simple garnish for various desserts.
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Instructions
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Beat one egg white until frothy.
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Prepare powdered sugar in a sifter or small bowl.
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Dip each violet flower by its stem into the frothy egg white, shake off excess, then coat thoroughly with powdered sugar.
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Place each sugared violet on a paper towel, ensuring no contact between flowers.
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Refrigerate the flowers, uncovered, for 24 hours.
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Remove from the refrigerator and air dry at room temperature for another 24 hours.
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Snip off the stems and discard them.
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Store candied violets in an airtight container at room temperature for up to 2 months.
Nutritional Info (per serving)
Calories:
13 kcal
Carbohydrate:
2 g
Cholesterol:
19 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
7 mg
Sugar:
1 g
Fat:
0 g
Unsaturated Fat:
0 g