Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays.  They need to be made in advance which is a real time-saver on party day.  Be sure your flowers are pesticide free and untreated with chemicals.

INGREDIENTS:

• 2 Teaspoons meringue powder

• 2 Teaspoons water

• 40 to 50 blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus. Remember that before using any flowers you need to verify that it is safe to eat.

• 1 1/4 cups superfine sugar……sugars can be colored to match the flowers by mixing in a little petal dusting powder.

In a small bowl dissolve meringue powder in water. Using a food safe paint brush lightly cover all sides of flowers to coat completely.  Sprinkle with superfine sugar.  Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days.  Keep in a cool, dry place out of direct sunlight. Use as a garnish for desserts.  Yield 40 to 50 candied flowers.