In a small bowl beat 1 egg white with a fork until barely frothy. Put 1 cup sugarfine sugar into another small bowl. Remove any blemished outer petals. Dip flowers in egg white; shake off excess. Use a brush to open closed petals and moisten with egg white. (You may need a toothpick to open tightly closed inner petals.) Dip in or sprinkle with sugar until petals are frosted inside and out. Brush both sides of leaves with egg white, dip in sugar, shake off excess. Dry on wire rack overnight. Can be stored, tightly covered at room temperature indefinitely. Unless you know the flowers do not have chemicals on them, do not eat. Should be used for decorations only!