• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Candied Petals

Candied petals make for a wonderful edible decoration on special-occasion desserts – they provide a little colour, crunch and sweetness all at once. These pretty little additions are so simple to make but really add the wow-factor. For a tutorial on how to make Candied Petals see my blog.

Annabel Langbein Candied Petals Recipe
Annabel Langbein Media
print email share pin tweet shopping list add recipe
Candied Petals
1 egg white ½ tsp water rose petals and whole violets ¼ cup caster/superfine sugar

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/candied-petals/3435/
EMAIL PRINT
Prep time:
20 mins
Makes:
Over 20 depending on petal size
  • 1 egg white
  • ½ tsp water
  • rose petals and whole violets
  • ¼ cup caster/superfine sugar 

Beat egg white and water until fluffy and loose. Use a fine paintbrush to brush all over flowers or petals. Shake off excess, then dip into caster/superfine sugar to coat. Arrange in a single layer on a wire rack and set aside to dry. They will keep for 2 days in an airtight container.

For a tutorial on how to make Candied Petals see my blog.

you may also like...

Hazelnut Meringues with Mocha Filling

Hazelnut Meringues with Mocha Filling

Scarlet Strawberry Jellies

Scarlet Strawberry Jellies

Roasted Plum Tarts

Roasted Plum Tarts

leave a comment

You must be logged in to add comments, click here to join.

Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!