Candied violets (Zagaromeni manousakia)
Very elegant, these little flowers are wonderful for dressing up a special dessert or (wedding) cake
1 egg white
100 g powdered sugar
Parchment paper, a small paintbrush, well-sealed glass jars
Use violet flowers that are fully opened. You may leave on the stems.
Stir the egg white a couple of times, but do not allow it to get frothy. Spread the powdered sugar on a plate. Line a baking sheet with parchment. Preheat the oven to 50 °C.
Using the paintbrush, “paint” each flower thoroughly with egg white, then drop into the powdered sugar. The flowers should be completely covered with sugar. Place them on the baking sheet. When all the flowers have been sugared, place the baking sheet in the oven and allow the flowers to dry- this can take 1-2 hours. The oven temperature should stay very low; you may open the oven door to allow moisture to escape. Make sure that the flowers are completely dry before storing them in clean glass jars.