Candied Orchid Flowers

From


2 tsp. meringue powder
2 Tbsp. water
40-45 orchid blossoms
1¼ cups superfine sugar

In a small bowl, dissolve the meringue powder in the water.

Using a small paintbrush, lightly brush the mixture over all sides of the blossoms to coat completely.

Sprinkle with sugar.

Let the blossoms dry on a baking sheet lined with wax paper for 1-2 days.

Use as a garnish on a cake or fruity cocktail.

Leave a Reply

Your email address will not be published. Required fields are marked *