Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sugared Flowers 3.3 (54) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 30, 2018 Rate PRINT Share Close Photo: Victor Schrager Yield: 72 Use these candied flowers to embellish our Spring Cupcakes or any dessert you like. Ingredients 1 large egg white 1 teaspoon water 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed Superfine sugar, for sprinkling Directions Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months. Originally appeared: Martha Stewart Living, May 2007 Rate It PRINT