Candied Violets

Instructions

1. Wash the violets, including their stems.
2. In a bowl, beat egg whites with a wire whisk until frothy.
3. Place sugar in another bowl.
4. Pick up each violet by the stem and dip into the egg whites, covering all surfaces.
5. Gently dip into the sugar, ensuring all petals are coated. Place on waxed paper-lined cookie sheets; snip off stems.
6. Using a toothpick, open the petals to their original shape.
7. Sprinkle sugar on any uncoated areas.
8. Dry in a 200°F (93°C) oven for 30-40 minutes or until the sugar crystallizes.
9. Gently remove violets to wire racks with a spatula or two-tined fork.
10. Sprinkle again with sugar if violets appear syrupy.
11. Cool and store in an airtight container with waxed paper between layers.