>> 12 to 24 borage flowers
>> 1 egg white at room temperature
>> 1 cup organic cane sugar (white sugar can be used)
>> Few drops of water
>> Small craft paintbrush
Combine egg white with water. Using a fork lightly beat until white just shows some bubbles. Place sugar in a shallow dish. Hold flower with one hand in with the other, dip a small paintbrush into the egg then gently paint the flower with the mixture. Gently sprinkle flower with sugar.
Place completed flowers on a wire rack covered with parchment paper to dry. Repeat with other flowers.
Allow to completely dry before using as a decorative topping to a cupcake, cake, etc. Depending on humidity this may be anywhere from 12-36 hours. Store crystallized flowers in an airtight container until required.
Note: any edible wild flower can be used for this recipe. You might also want to use this as a topping for another one of our recipes: Wild Blueberry and Lemon Cake.
Wild Edibles in Recipe: Borage
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Miscellaneous
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