Pick perfectly formed violets first thing in the morning, after the dew has dried. Using a clean artist’s paintbrush, carefully paint them with lightly beaten egg white. While still wet, dip them in extra-fine sugar. Dry in a very slow oven or food dehydrator until crisp. This can take up to 24 hours depending on humidity. Use immediately, or gently remove and store them in an airtight container.
This method also works well for violas and other small flowers.