Candied Lilac and Violets

Recipe:
Lilac and Violets blossoms (use only unsprayed flowers from your garden or the place you can trust)
1 egg white (at room temperature)
1 cup superfine granulated sugar
A small, soft paint brush
A tray or a baking rack covered with waxed paper

Separate flowers from the stem; wash them thoroughly in cool water, rinse and dry them well.

In a small bowl beat the egg white with a fork until the white just shows a few bubbles. Place the sugar in a plate or shallow dish.

Dip a paint brush into the egg white and gently paint the flower. Cover the flower completely but not excessively. Don’t immerse the flower in the egg white. Sprinkle sugar evenly all over the flower on both sides. Place the flower on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry and harden completely. This could take a day or two.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
The candied flowers are beautiful decorations on cakes and cupcakes. Lilac florets look especially nice on dark chocolate. They are also surprisingly fragrant when dried.