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.
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