Crystallized Orange Blossom Petals


  • 25 g / .88 oz orange blossom petals
  • 50 g / 1.76 oz pasteurized egg whites
  • 100 g / 3.53 oz bakers’ sugar


  1. Using a smooth artist’s brush, brush the petals with a thin layer of egg whites on both sides, then gently toss in the sugar. Pick each petal up by the stem end and let it dry at on a sheet pan lined with parchment paper at room temperature for at least 4 hours before using.
  2. Reserve in an airtight container at room temperature. Discard after 4 days.