Source: Martha Stewart Living, May 2007
- 1 large egg white
- 1 teaspoon water
- 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
- 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.