Candied Flowers - Hibiscus

Name: Candied Flowers - Hibiscus
Ingredients: ▢ Fresh edible hibiscus flowers not hibiscus from the florist that could have pesticides all over it or dried hibiscus flowers that have been steeped to make hibiscus tea; ▢ Enough egg white to coat the flowers about 1 egg white for every 2 C of flowers; ▢ Enough sugar to coat the flowers about 1/2 C for every 2 C of flowers

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Ingredients

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▢ Fresh edible hibiscus flowers not hibiscus from the florist that could have pesticides all over it or dried hibiscus flowers that have been steeped to make hibiscus tea▢ Enough egg white to coat the flowers about 1 egg white for every 2 C of flowers▢ Enough sugar to coat the flowers about 1/2 C for every 2 C of flowers

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Instructions

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Step 1

Line a baking sheet with parchment paper.

Step 2

Brush flowers with a thin layer of egg white (You can dunk the flowers instead of brushing if you find that to be easier.)

Step 3

Place the sugar in a small bowl and gently roll the flowers in the sugar.

Step 4

Spread the flowers on the parchment paper. The flowers can be really close together - just make sure that they aren't touching.

Step 5

Bake at the lowest temperature your oven can be set at (mine is 170 F) for about 7 hours or until crispy.

Step 6

Store in an airtight container.

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