1 pasteurized egg white beaten with a little water (prepared meringue powder or a simple syrup will also do)
Granulated sugar
Rose petals, rinsed and patted dry
A small brush (a watercolor brush will work just fine)
Whip egg white until frothy. Using your small brush, paint the egg white onto each side of the petal. Roll the petals in the sugar to coat evenly, being careful not to coat the petal too thick. Leave on waxed paper to dry for a day. They may be stored for a few months in an airtight container, without losing flavor or fragrance.
