Easy, Breezy, Beautiful: Candied Violets

I was inspired by Mother's Day and by the bounty of violets growing in my raspberry patch!

Ingredients:

• 2 egg whites

• 1 cup of white sugar

• 1 bunch of edible flowers (I used violets but you can use pansies, marigolds, or cherry blossoms)

Method:

1. Line a baking tray with parchment paper and preheat the oven to 200 F.

2. Beat the whites within an inch of their life, until you have soft white peaks.

3. After cleaning the flowers, holding by the stem, dip the face of the flower into the egg white and then into the sugar, then place onto the tray.

4. Bake at 200 F for about 40 minutes.