Sugared Fennel Fronds

Preparation info

  • Difficulty


  • Yield about


    Sugared Fennel Fronds

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 50 g / 1.76 oz fennel fronds
  • 10 g / .35 oz pasteurized egg whites
  • 200 g / 7.05 oz bakers’ sugar


  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 days.