Ingredients
2 teaspoons meringue powder2 tablespoons water40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals1-1/4 cups superfine sugar
Preparation
In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar.
Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.
