Candied Violets

Violets are the one of the first flowers to bloom in springtime. They don't last too long, but you can preserve them by making candied violets. They look gorgeous on cakes.

Warning! There are many edible flowers like violet, pansies, roses, calendula, but not all flowers are edible. In fact, some may be poisonous, so if in doubt, don’t pick it. Never use flowers that have been treated with chemicals or pesticides, avoid using flowers growing along the roadside.

Fresh violets (cut with log stems)

One egg white at room temperature

1 cup of superfine sugar (I blended regular sugar in a good processor until it became extra fine, for me it worked better than store-bought icing sugar)

Equipment

two small bowls

small-tipped paintbrush

parchment paper

scissors

Beat the egg white in a small bowl just a bit, until slightly foamy. The aim is to break the albumen completely without whisking much air in. This will help you cover the petals evenly.

Hold the flower with one hand, dip the paint brush into the egg white and cover the flower like you were painting it. Cover both sides of the petals completely but with a thin layer.

You can either sprinkle the flower with sugar or dip it into the sugar then shake the flower vigorously.

Place the flowers on a sheet of parchment paper and let them dry at room temperature for 3-4 hours.

Store them away from direct sunlight.