- 1 cup (7 ounces) superfine sugar
- 1 to 2 tablespoons powdered pasteurized egg whites
- Edible flowers (whole and/or petals)
- Line the baking sheets with parchment paper or silicone mats. Pour the sugar onto a dinner plate and set aside. Place the powdered egg whites in the small bowl and add enough water to dilute them to the consistency of fresh egg whites. Mix gently with the small whisk or a fork until well blended (don't create froth).
- Pick out the whole flowers and set them aside. Gently pull any petals you want to sugar off the remaining flowers. Make sure that both whole flowers and petals are clean and dry.
- With the tweezers, hold a flower or petal. Dip the brush into the liquid egg whites and lightly paint the entire surface of the flower. You must cover every surface-front and back-with the whites, for any exposed surface will decompose. Hold the flower over the plate of sugar. Gently spoon the sugar over the flower, allowing the excess sugar to fall back onto the dish. Check both sides of the flower-if you missed a spot, simply touch it up with the brush and a little more sugar. Still holding the flower over the plate, gently tap the tweezers on the side of the plate (or with your finger) to knock off any excess sugar.
- Set the flower on the prepared baking sheet and continue sugaring the remaining flowers and/or petals. When you have finished, go back through the sugared blooms and check again for any spots that may need touching up.
- Set the baking sheet in a warm, dry place for several days, turning the flowers with the tweezers once a day to ensure that they dry evenly. This turning is especially important for whole flowers, as their heft and density can inhibit moisture from evaporating from the bottom of the flower. When the flowers are very dry, they will be crisp.
Storing: Keep the sugared flowers between layers of parchment paper in an airtight container. If possible, set a small cup of desiccant in the container with the blooms (but don't let it touch the flowers) to absorb any excess moisture. Stored in a cool, dry location (not the refrigerator), the sugared flowers will keep for 2 to 3 months, and perhaps 6 months or more.