- 1 egg white
- 12 pansies, rinsed and drained
- 12 rose petals, rinsed and drained
- 12 mint leaves (or lemon balm leaves), rinsed and drained
- 1/2 cup sugar
How to Make It
Beat egg; white (at room temperature) until foamy. Using a small artist's brush, coat each pansy petal, rose petal, and mint leaf with egg white. Shake to remove any excess egg white. Sprinkle sugar over petals and leaves. Separate petals of pansies. Place on a wire rack. Let stand overnight or until dry. Store in airtight containers.