Edible flower/Flower petals of your choice, such as pansies, edible orchids or rose petals
1 1⁄4 Cup (20 tbs)
In a small bowl, dissolve the meringue powder in the water.
Lightly brush over all sides of the flowers to coat completely.
Sprinkle with the sugar.
Let dry on a waxed paper-lined baking sheet for 1-2 days.
Use as a garnish for dessert.