St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.
1-pkg
edible flowers
, available in specialty grocery stores
fresh
mint
1
large
egg
, or 2 tbsp pasteurized egg whites
1 tsp
orange-blossom
water
1/4 cup
superfine
granulated sugar
Instructions
Beat egg whites lightly with orange-blossom water. Lay a piece of parchment paper on a baking sheet.
Pour sugar onto a plate. Using a small soft paintbrush, paint egg white mixture on flower petals and mint leaves, covering lightly but evenly. Sprinkle sugar all over flowers (or dip them) until nicely coated. (To properly preserve flowers and mint, coat them completely.) Place on parchment paper and let dry, uncovered, for 48 hours, then gently place on iced cakes. Extras can be stored in an airtight container for up to three months.
