This recipe is used in our Lemon-Thyme Pound Wedding Cake with Meringue Buttercream.
- 1 egg white, lightly beaten
- Small, natural-bristle paintbrush (used only for pastry)
- 12 fresh lemon-thyme sprigs, rinsed and dried
- 1/2 cup superfine sugar
Place the egg white into a small ramekin. Using a fork, stir 1 teaspoon of water into the lightly beaten egg white. Using a small paintbrush, lightly coat one lemon thyme sprig with egg white (the sprig should not be dripping); sprinkle the sprig with the superfine sugar, shaking off excess. Place sprig onto parchment or wax paper to dry. Sprigs may be crystallized in advance, thoroughly dried, and stored in a plastic container for up to 1 week; however, they look best when used within 24 hours. Do not refrigerate.
SourceMartha Stewart Weddings, Summer 2013