Sugar Glazed Violets

1. 1

   In a bowl, beat egg whites until frothy. Place sugar in a shallow bowl. Holding violets by the stem, dip one at a time into egg whites and then sugar, covering all surfaces.

2. 2

   Place in a single layer on a waxed paper-lined

3. 3

   ; snip off stems. Using a toothpick, separate petals to return to their original shape. Sprinkle sugar on any uncoated areas. Dry in a 200u00b0 oven for 30-40 minutes or until sugar crystallizes.

4. 4

   Carefully remove violets to wire racks with a spatula or fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.