Candied Flowers

• edible flowers
• superfine sugar
• egg whites, at room temperature
• water

1. Brush petals with an egg white that is slightly beaten with a couple of drops of water.
2. Hold the petal with a tweezer, and sprinkle with superfine sugar.
3. Tap the tweezer to remove excess sugar.
4. Remove to a rack to dry completely.
5. Store in an airtight container.
6. Sugared flowers can be made in advance and stored up to one month.

edible flowers, sugar, egg whites, water

Taken from www.epicurious.com/recipes/food/views/candied-flowers-106034 (may not work)