Spread the violets on a tray, and lightly mist with water. Set aside to dry for 15 to 20 minutes.

Line a tray with waxed paper.

Dip the paint brush in egg white, shaking off any excess. Working with one flower at a time, gently paint the egg white onto the front and back of each petal, also making sure to coat the center of the flower, too.

Sprinkle on the sugar, gently shaking off any excess. Rest the violet on the lined baking sheet, and continue with the remaining flowers. Let the flowers sit out at in a cool, dry spot, until hardened, usually 2 to 3 days. Snip off the stems with a scissor, and store in an airtight, glass jar.