Instructions: Prepare blossoms. Place 1 egg white in small bowl; beat until foamy. Dip flowers, one at a time, in egg white or apply egg white with small artists paint brush, dusting all parts of petals. Shake blossom gently to remove excess egg white and prevent clumping. Sprinkle or sift superfine sugar over petals, covering egg white completely. Shake petals to prevent clumping and remove excess sugar. Place flowers on baking sheet lined with aluminum foil or parchment paper. Let dry in cool, dry area and use within a day; for longer storage, refrigerate in airtight container and use within 2 to 3 days.

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