Candied Sweet Peeper


  • Sweet Peeper
  • 4 eggs
  • Fine sugar
  • Tablespoon of water


  • Separate the egg whites from the yolks.
  • Beat the egg whites with a tablespoon of water until frothy (so the egg whites are no longer liquid).
  • Dip the Sweet Peeper one by one into the egg whites.
  • Allow them to drip for a moment.
  • Then, place the Sweet Peeper in a bowl with sugar and sprinkle sugar over them until they are completely surrounded by sugar.
  • Place the sugared Sweet Peeper on a tray.
  • Let them dry in a dehydrator for 2 hours (or in the oven at 50 degrees Celsius).
  • After half an hour, remove the sugared Sweet Peeper from the dehydrator/oven.
  • Store in a sealed container until ready to use.


  • With Asian dishes, both cold and warm, sweet and savory.

Recipe: Eric Miete

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