Candied March Violets

For candied March violets, beat the egg whites until stiff. Using a small pastry brush, brush the flowers thinly with the mixture and sprinkle – also thinly – with powdered sugar.

Carefully shake off the excess sugar. Dry the blossoms on a baking sheet lined with parchment paper for three to four days, until they are glassy to the touch.

Place in a tightly-sealed tin to store. Always store candied March violets between layers of baking or wax paper to prevent sticking.

Preparation Tip:

Violet flowers are particularly suitable for candying, because they have a sweet aroma from the outset. Important: Only use blossoms from your own garden or from places where you know that the plants are unsprayed and free from dogs!

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