Brush with egg white (I use All Whites because they are pasteurized) and then sprinkle with sugar.
Happy Baking!
Junebuggey
No, you do not have it correct.
1. Wash and dry you berries.
2. brush with pasteurized egg white (All Whites)
3. Roll in sugar.
4. Let berries dry completely before applying to cake.
It is not as gross as you think. The egg white is protein and it dries as a thin sealant coat. It will help keep the berry from turning and holds the sugar inplace. Without the egg white, the sugar will draw out the juice in the berry and make a huge mess.
Hope this helps.
Junebuggey
does it help to do the first coat in regular fine sugar, and then right before they are finished drying completely (the egg white that is) possibly toss them in superfine caster sugar, for that extra frosted/sugared look?
also, to add on, i would suggest doing this atleast the night before/a day ahead of time so that you can wash the berries and allow them to dry completely, then do the egg thing, and then allow those to set up before you place them on the cake..also maybe consider placing on a waxed paper circle or something equivalent to avoid any bleeding/juicing at all cost. jmo.
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