Crystallized Flowers

• 1 large egg white
• 1 teaspoon water
• Pesticide-free edible flowers, such as pansies and violas, stems removed (6 per cupcake)
• Superfine sugar, for sprinkling

1. Whisk egg white with the water in a small bowl.
2. Working with 1 flower at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush.
3. Sprinkle with superfine sugar to coat completely.
4. Transfer to a baking sheet or wire rack; let set.
5. Crystallized flowers can be stored up to 3 months at room temperature, in single layers between waxed paper, in airtight containers.

egg white, water, edible flowers, sugar

Taken from www.epicurious.com/recipes/food/views/crystallized-flowers-389835 (may not work)