SUGARED FLOWERS AND LEAVES:
- Pick fresh leaves/flowers early in day
- Rinse & pat dry
- Whip egg whites
- Gently paint frothed egg whites on flowers or leaves with small paintbrush
- Sprinkle with finely granulated sugar
- Place on waxed paper to dry for 24 hours
Can be stored in airtight container for several weeks. Candied flowers & leaves make an elegant finishing touch to cakes, cupcakes, cookies or ice cream.