Gather Together
- Fresh violets (pesticide free of course!)
- Egg wash (egg white mixed with water, ~1 tbsp water per egg white)
- Fine granulated sugar
The Process
- Select clean violets so as to avoid having to wash them, as this can damage the petals. Snip them right from the top of the stem, leaving a short stem that can be trimmed off later.
- Using a small brush, lightly cover the violets with the egg wash, or alternately dip into egg white mix and shake gently to remove excess.
- Sprinkle with fine granulated sugar, front and back.
- Neatly arrange the violets on a baking sheet lined with parchment or waxed paper, snip off the stems with small sharp scissors, and allow to dry for a minimum of 12 hours. This process can be sped up by using a food dehydrator or the proof function of your range for an hour, taking them out to finish air drying.
- Store in an airtight container for up to 2 months; flowers can be layered in storage containers using parchment or waxed paper.
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| Using a tiny brush, lightly egg wash the flowers and sprinkle with granulated sugar. We tried both granulated and powder sugar, seen on multiple recipes, but found that granulated worked best and gave the flowers a bit of sparkle! |
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| Gluten-free cupcakes made by Frances with sugared violet decorations! |
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