Candied Flowers

Use caution when using raw egg whites.

1 cup flowers*
2 egg whites, lightly beaten
2 cups superfine sugar

Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshly-picked and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger flowers. Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them.

Flowers
Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.

Air Dried Buttercream Icing for Flowers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      clear vanilla
   2      tablespoons   water
   1      cup           shortening
   1      tablespoon    meringue powder
   4      cups          confectioner's sugar -- sifted
          pinch         salt

Combine liquid with meringue powder. 
Add 1 cup of confectioner's sgar and beat well. 
Add shortening and remaining sugar.
Add salt and flavoring last.  Beat at low speed until smooth, about 5 minutes.