Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| As Needed | Fresh Mint Leaves (not too large) |
| One | Egg White |
| As Needed | Superfine or Granulated Sugar |
Instructions
- Pick fresh mint leaves that are not too large.
- Wash the leaves gently and dry them completely on a towel.
- In a small bowl, beat one egg white until it is slightly fluffy.
- Dip each individual mint leaf into the slightly beaten egg white, ensuring it is fully coated.
- Then, dip both sides of the egg-white-coated leaf in sugar.
- Place the sugared leaves on a foil-lined sheet.
- Put them in a low oven (e.g., 200°F or the lowest setting) until they are completely dry and crisp. This may take an hour or more. You can also leave them in the oven with just the pilot light on, or let them air dry for 24-48 hours.
- Store the dried, sugared mint leaves in a tight jar.
- Eat them as candy or use them to garnish hot or cold tea.
