Squeeze the excess water from the flowers using a cloth towel.
Brush the flowers with the egg whites.
Toss the flowers in sugar. Let them sit in the sugar for 48 hours. Make sure they are completely covered by it.
Remove the sugared flowers from the sugar. Reserve in an airtight container at room temperature. Use silica gel packs to absorb any moisture in the container. If properly stored, they can last for up to 1 month.