.
For twelve rose petals and twelve mint leaves, you will need three egg whites and one cup of superfine sugar. Place the egg whites in a bowl and, using a fork or whisk, beat them until frothy but not stiff. Lay the petals and leaves on a piece of waxed paper and put the sugar in a bowl.

Using a small paintbrush, paint a petal or leaf on both sides with the egg whites, then put it into the bowl and spoon sugar over it. Using tweezers, carefully lift it up and shake off the excess sugar. Return to the waxed paper to dry.

Repeat. If the egg whites lose their frothiness, beat them again. Let the petals and leaves stand overnight in a dry location. Once dry, put them in a tin, a glass jar, or a paper bag and store in a cool, dry place.

(All flowers must be from a pesticide-free environment. Do not use commercially grown flowers for cooking.)