Use this basic recipe to add a sugary crunch to flowers, berries, and leaves.
- 1 large egg white
- 1 teaspoon water
- 24 edible flowers, such as borage or sweet peas
- Superfine sugar, for sprinkling
Whisk egg white with water in a small bowl. Hold each flower with tweezers and brush egg wash over entire surface using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment. Let stand at room temperature overnight.