Candied Violets

Wash the violets, including their stems.

In a bowl, beat egg whites with a wire whisk until frothy.

Place sugar in another bowl.

Taking one at a time, pick it up by the stem and dip into the egg whites, covering all surfaces.

Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined cookie sheets; snip off stems.

Using a toothpick, open the petals to their original shape.

Sprinkle sugar on any uncoated areas.

Dry in a 200° oven for 30-40 minutes or until the sugar crystallizes.

Gently remove violets to wire racks with a spatula or two-tined fork.

Sprinkle again with sugar if violets appear syrupy.

Cool. Store in an airtight container with waxed paper between layers.