|1 large||egg white|
|70||edible flowers (pansies and violas work great)|
|Sugar (superfine is best)|
1. Whisk egg white with water in a small bowl. Hold 1 flower with tweezers and brush with egg white, a small pastry brush can be used.
2. Sprinkle with sugar and transfer to a parchment paper lined baking sheet. Let stand at least 12 hours.