| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Make your o, Meringue po |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh violets |
| 1/2 |
ts |
Water |
| 1 |
|
Egg white |
|
|
Granulated sugar |
INSTRUCTIONS
Wash carefully and pick over a cup of fresh violets. Remove stems, but do
not attempt to remove the little green calyx. Allow to dry on absorbent
paper. Add 1/2 teaspoon water to egg white, beaten but not stiff. Dip the
flowers in the egg white, then dust with granulated sugar. Place on waxed
paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they
will keep indefinitely.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22,
1998
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