- 1 large egg white
- 1 teaspoon water
- Pesticide-free edible flowers
- Superfine sugar, for sprinkling
- Whisk egg white with water in a small bowl.
- Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush.
- Sprinkle with sugar.
- Transfer to a baking sheet lined with parchment to crisp flowers.
- Let stand at room temperature overnight.
- Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
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