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.