Instructions: 1. Seperate the egg and thin the egg white with one teaspoon of water.

Spread the leaves and blossoms in a single layer on a sheet of waxed paper.

2. Use a small pastry brush, dampen each leaf and blossom with egg white mixture.

3. Sprinkle them with sugar and allow to dry for at least a day before serving. Leftovers can be stored for up to a month in the refrigerator.

Recipe works on other edibles such as lemon balm leaves and rose petals.

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