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Candied angelica stems

Candied angelica stems


Some fresh angelica stems

2 egg whites

4 tablespoons of water




Cut the fresh angelica stems into bite-sized pieces. Mix 2 egg whites with 4 tablespoons of cold water so that no foam is formed. If foam does form, simply skim it off. Dip the stems in the egg white mixture, gently moving them back and forth. Make sure that protein gets into the inside of the stems. Then take it out and sprinkle evenly with sugar, including the inside. Leave the candied angelica stems with the protein mixture and sugar for 3 days and then enjoy.

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