Although these rosemary "trees" look delicious, they're not edible! Top our Vanilla and Coconut Birch Bark Cake with these beautiful decorations.
- Prep time 15 minutes
- Total time 2 hours & 15 minutes
- 1/4 cup pasteurized liquid egg whites
- 2/3 cups granulated sugar (approx)
- 1 bunch fresh rosemary
Place egg whites in large shallow bowl; spread sugar over large plate. Separate rosemary into sprigs.
Working with 1 sprig at a time, coat with egg whites; squeeze gently to remove excess liquid. Evenly coat with sugar. Let dry on rack or parchment paper–lined rimmed baking sheet for 2 hours. Refrigerate in airtight container for up to 3 days; sprinkle with more sugar, if necessary, before using.
Makes 10 to 12 sprigs.