The Candied Voilets Taste Good!

So I decided to try to make candied pansies again. The first time I made this was years ago. I candied scented geraniums, roses, pansies, and violets. I used watered down egg whites and superfine sugar. It worked out beautifully, and the cake was fabulous, but I never tried it again, because I was uneasy about the kiddos eating them.


I was inspired to try again because I have meringue Powder from the Wilton class. I followed the same steps as before. So I went out ans picked some pretty violets from our front yard. (We never used chemicals on the landscape.)



Then I mixed a watered down version of the instructions for replacing egg whites. About 1 tsp meringue powder to 2 tbsp water. I brushed it on with a paintbrush, then sprinkled the superfine sugar on top. (I tried dipping it in the sugar, but it coated too thickly) I was glad I put them to dry on parchment paper, because they wanted to stick.


In the end, I was only happy with one or two of the blossoms. The Meringue powder does not work as well as egg white. It coated too thickly, and the flowers never properly hardened. I will probably try again. They did taste yummy, so it wasn't a total wash!