Candied Rose Petals
1 egg white
1/2 cup sugar
1 cup rose petals (approximately)
In an assembly line have a bowl with the rose petals followed by a small bowl with the egg white in it then a second small bowl with sugar and finally a sheet pan lined with parchment paper for the finished product.
Gently dip each rose petal into the egg white, shake off any excess then run it through the sugar so that it is completely coated. Place on the sheet pan to dry for a minimum of 2 hours. It is best, as with any sort of dredging or breading, to use one hand for the wet ingredient and the other hand for the dry, this way you won’t end up with a sticky mess in either bowl or on either hand.