Violets (Viola odorata) is a good candidate in my opinion candying and slightly sour flavor with a sweet, pink and purple to white flowers. How to:
In a bowl, beat egg whites just two wire whisk until frothy. Put sugar in another bowl. A purple at a time, taking them by the stem and dip in egg white, covering all surfaces. Magazines are all sure to be slow again, add sugar dip, upper and lower, are discussed. Place on waxed paper-lined baking sheets in, cut off the stems. Using a toothpick, open the original design magazines. Sprinkle sugar on any uncoated areas. In 200 ° oven 30-40 minutes or until the sugar crystallizes dry. Slowly with a spatula to wire racks to remove violets. I want to use an ultra-thin fish spatula. If you clear the Violets syrupy sugar again. Cool. Store between layers of waxed paper in an air containers.
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In a bowl, beat egg whites just two wire whisk until frothy. Put sugar in another bowl. A purple at a time, taking them by the stem and dip in egg white, covering all surfaces. Magazines are all sure to be slow again, add sugar dip, upper and lower, are discussed. Place on waxed paper-lined baking sheets in, cut off the stems. Using a toothpick, open the original design magazines. Sprinkle sugar on any uncoated areas. In 200 ° oven 30-40 minutes or until the sugar crystallizes dry. Slowly with a spatula to wire racks to remove violets. I want to use an ultra-thin fish spatula. If you clear the Violets syrupy sugar again. Cool. Store between layers of waxed paper in an air containers.
Visit Us At http://www.flowerdelivery4all.com to get more info on Flowers Charlotte

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