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Step 1
In a small bowl, lightly whisk the egg white for just a few seconds without frothing the egg.
Step 2
Working with one flower or one petal at a time, brush a very fine layer of egg wash over the back and front of the flower or petal with a small paintbrush.
Step 3
Place the sugar in a shallow bowl. Using tweezers, gently transfer the coated flower on top of the sugar. With a spoon, sprinkle a fine layer of sugar over the top of the flower, and very gently press down to ensure the sugar will stick to both sides.
Step 4
Using the tweezers, gently pick up the flower and lightly tap on the side of the bowl to remove any excess sugar.
Step 5
Transfer to a baking sheet lined with parchment paper. Repeat with the remaining flowers and petals, and transfer to the baking sheet, leaving enough space in between each sugared flower.
Step 6
Let the sugared flowers stand uncovered at room temperature for at least 8 hours, or overnight, until dry and hard to the touch.
Step 7
Store the sugared flowers in single layers in airtight containers at room temperature for up to one month.