For 4 people
Gently clean the flower petals, making sure to remove the bitter white part.
Lightly beat the egg white to emulsify it.
Dip each petal in the egg white and then in the granulated sugar before placing them on a baking sheet lined with parchment paper.
Turn them over every day for six days using fine tongs and store them in an airtight container for up to a week due to the presence of egg white.
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