Recipe: Candied Hibiscus Flowers

References: cupcakeproject

Flowers are one of nature's most beautiful gifts. Candied hibiscus flowers make beautiful decorations for desserts  and they are sweet and crunchy. The following recipe will coat quite a few flowers, but if you need more, mix up a second batch.

• Fresh edible hibiscus flowers (not hibiscus from the florist that could have pesticides all over it) or dried hibiscus flowers that have been steeped to make hibiscus tea  
• Enough egg white to coat the flowers (about 1 egg white for every 2 C of flowers)
• Enough sugar to coat the flowers (about 1/2 C for every 2 C of flowers)

1. Line a baking sheet with parchment paper. 
2. Brush flowers with a thin layer of egg white (You can dunk the flowers instead of brushing if you find that to be easier.)
3. Place the sugar in a small bowl and gently roll the flowers in the sugar.
4. Spread the flowers on the parchment paper.  The flowers can be really close together - just make sure that they aren't touching.
5. Bake at the lowest temperature your oven can be set at (around 170 F) for about 7 hours or until crispy. 
6. Store in an airtight container.