Francisco Migoya

Sugared Fennel Fronds

Preparation info
  • Yield about

    20

    Sugared Fennel Fronds
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 50 g / 1.76 oz fennel fronds
  • 10 g / .35

Method

  1. Using a smooth artist’s brush, brush both sides of the fronds with a thin layer of egg whites, then gently toss them in the sugar. Pick the fronds up by the stems and let them dry 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 leftover fronds after 3