Candied Flowers

Recipe by John Paul Amaral

These little floral gems are the bee’s knees while helping support your pollinators with perennial borage flowers. This Portuguese treat requires minimal prep for cupcake toppings or when serving with jasmine tea.

Ingredients • 24 borage flowers* • 1 egg white • 1 cup sugar • 1/2 tsp water • ½ tsp of cream of tartar

Tools • Small paintbrush • 1x1ft sheet of wax paper • Small bowl • Saucer • Fork

1. Whisk the egg white and water with a fork until the meringue forms and firms. Place the sugar in the saucer. 2. Use the paint brush to coat the petals until holding firm, then dip the meringue-coated flower in the sugar and sprinkle on top. 3. Place the finished product on the wax paper. 4. Allow to dry before eating or use to decorate other goods.

*You may use other edible flowers, too, follow guidelines below. Double for 1inch wide flowers Triple for 1.5inch wide flowers or rose petals from 1 rose