Sugared Flowers

Use this basic recipe to add a sugary crunch to flowers, berries, and leaves.

  • 1 large egg white
  • 1 teaspoon water
  • 24 edible flowers, such as borage or sweet peas
  • Superfine sugar, for sprinkling

Whisk egg white with water in a small bowl. Hold each flower with tweezers and brush egg wash over entire surface using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment. Let stand at room temperature overnight.