1 egg white
100g Chelsea Caster Sugar
30 fresh violets

Use a fork to whisk the egg white in a small bowl until thin and slightly frothy, you can add 1Tbsp water if needed to thin down.
Place sugar in a separate small bowl.
Line a baking tray with non-stick baking paper.
Use a small, clean paint brush to lightly brush the petals of 1 violet with egg white (don't brush too much egg white onto petals as it may cause the sugar to clump).
Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place the flower on the prepared tray. Repeat with the remaining violets, egg white and sugar. Set aside for 30 minutes to dry.
Ensure the flowers you are using are edible.