Candied Violets

Name: Candied Violets
Yield: Yield: 20 to 30 violets
Cuisine: French
Ingredients: freshly picked violets (not african violets), unwashed and with stems intact; freshly picked violets (not african violets), unwashed and with stems intact; 2 to 3 egg whites, placed as is in another bowl, not whisked or beaten; 2 cups granulated or superfine sugar; 2 cups granulated or superfine sugar

Preparation info

Yield:
20 to 30
violets

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

This springtime project captures the colors and freshness of the season. Place a few of these edible flowers on a platter of madeleines and you’ve got a conversation starter— and a beautiful sweet treat! Just remember to use only homegrown violets that you know have not been sprayed or treated with toxic substances.

Ingredients

2 cups granulated or superfine sugar
2 to 3 egg whites, placed as is in another bowl, not whisked or beaten
fres

Europe
France
Starter
Mediterranean
Gluten-free
Vegetarian
Spring

Method

Place sugar in a shallow bowl. Place egg whites in a separate bowl; do not whisk or beat them. Line a baking sheet with parchment or waxed paper.
Dip each violet into the egg white. Alternatively, you can use a small paintbrush to coat.
Dip each flower into the sugar, coating it completely.
Lay violets on the baking shee