Monday, June 23, 2014
Candied Lavender Sticks
A week or so ago, the lavender was just beginning to bud, so I quickly picked several long stems to crystallize them using reconstituted Meringue Powder. Follow the basic directions in the package to reconstitute one egg white (2 tsp. powder to 2 tbsp. water). Whisk until frothy, and then place the lavender blossoms in the mixture, coating thoroughly. Remove from the egg white bath, sprinkle with granulated sugar, and spread them out on a wax paper try to air dry. It will take a day or so to completely dry. Typically, I will turn the lavender stems over, sprinkle with more sugar, and even place new wax paper, to hasten drying.
Before they are dry, you can also take a toothpick and gently remove excess egg white so they appear less clumpy. It's an option, but not necessary. Once thoroughly dried, carefully store in an airtight container. They will keep for several weeks.
The individual candied lavender stick was an additional garnish to the dessert plate.
Such a summery floral treat!