ResetView: All

Crystalized Violets


  • Several dozen violets, with stems but not leaves
  • 1 extra large or 2 medium-to-small egg whites, room temperature
  • 1/2 teaspoon water
  • 1 cup superfine granulated sugar
  • Fine, unused paintbrush (optional)


Rinse violets carefully and drain on paper towel. Put the sugar in a wide, shallow bowl. Whisk egg white and water together until the egg white is bubbly. Holding a violet by the stem, dip it in the egg white. Or, holding it by the stem, use the paintbrush to coat the violet with the egg white mixture, then use a spoon to sprinkle it lightly but thoroughly with sugar. Shake off excess sugar and dry the flowers on wax paper. Snip off stems with kitchen shears if you like.

*Consuming raw or undercooked eggs may increase your risk of foodborne illness.