Crystallized Flowers
Makes: about 30
  • 30 small (1 to 2-inch diameter) edible flowers such as pansies, Johnny-jump-ups, small roses or rose petals that have not been sprayed
  • 2 cups superfine sugar
  • 2 large egg whites
  • Tweezers
  • Small, soft artist’s brush
  1. Make sure the flowers are dry and choose specimens without any bruises, nicks, or cuts.
  2. Place the sugar in a small bowl.
  3. Whisk the egg whites until frothy in another small bowl.
  4. Hold the base of one flower at a time with tweezers or your fingertips. Use a brush to apply a thin, even coat of egg whites to all of the petal surfaces. This takes time. Go slowly and try to make a very thin, even coating.
  5. Immediately hold the flower over the bowl of sugar, and using a teaspoon, scoop up and sprinkle some sugar evenly over the flower so it sticks. Gently shake the flower to remove excess sugar.
  6. Place the flower on a wire rack to dry. Repeat with the other flowers. Place the rack of flowers in a warm, dry location (inside a turned off gas oven with a pilot light is perfect, if you have one). Let the flowers dry thoroughly, at least overnight, or until completely dry and crisp.
  7. Store in single layers in airtight containers. Do not layer them. Even if separated by parchment paper, the petals can be crushed.
Recipe by Bakepedia at