1 cup sugar

1 egg white

Flowers or flower petals

Carefully clean and completely dry flowers or petals. In a blender, pulverize sugar until very fine. Beat egg white until foamy. OK to add a bit of water if needed to make spreading easier.

With a thin paint brush paint each flower or petal individually with egg white. Sprinkle with super fine sugar. Cover a wire rack with wax paper. Place flowers or petals individually on wax paper and completely dry (maybe as long as 36 hours). Check the base of bloom and the heart of the flower to be sure that no moisture remains and that it is stiff and brittle to touch.

Store flowers in layers, with tissue paper between in an airtight container, at room temperature until ready to use.

Edible flowers include: apple blossoms, lilacs, pansies, violets, rose petals, violas - and don't overlook the old faithful nasturtiums and their leaves.

Be absolutely positive that you don't eat anything poisonous!

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