We’re very excited to bring you a review of Marit Hovland’s new cookbook “Bakeland : Nordic Treats Inspired by Nature” this week.
Stay tuned on Thursday for the review of Bakeland, including Marit’s recipe for White Chocolate Lime Cake With Almonds, however, for Tutorial Tuesday, check out Marit’s gorgeous photos, and super-easy method to candy forget-me-nots, which are used as garnish in the White Chocolate Lime Cake recipe.
From Bakeland – “Forget-me-not. The name itself is as charming as the tiny, sky-blue flower.”
Candied Forget-me-nots by Marit Hovland (shared with the permission of Greystone Books)
1 egg white
Pinch of salt
Superfine granulated sugar
- Go for a walk and pick a bouquet of forget-me-nots.
- With a fork, lightly whisk an egg white with a pinch of salt.
- Pinch off the flower, leaving a small part of the stem attached. It’s easier to hold the tiny flower this way.
- Use a small brush to gently paint both the back and the front of the flower with egg white. I usually lay a piece of parchment paper under the flower. When too much egg white has ended up on the paper, I simply exchange it for a new piece.
- Sprinkle the whole flower with superfine granulated sugar and gently shake off the excess.
- Cut off the last little piece of the stem.
- Let the flowers dry, right side up, on parchment paper. They will dry fairly quickly, but let them rest overnight if possible. The candied flowers can be kept for several months in an airtight container.