FROSTED ROSE PETALS….( for Carol Dickinson).

Ingredients....15 rose petals, 2 egg whites, castor sugar. Wash ( lightly rinse ) the rose petals and let drain until dried on paper towelling. Whisk the egg whites lightly and paint each dried petal with it, then dip immediately into /onto the castor sugar to coat thoroughly. Shake off excess sugar and place on a sheet of baking paper to dry. Leave the petals in a warm dry place until very dry and crisp. Frosted petals can be stored in an airtight container for 3 days before use.