1/3 cup water
1 tablespoon meringue powder
2 cups powdered sugar
36 small edible flowers (pansies, violets, roses, etc.)
1 cup sugar

Beat first 3 ingredients together on high speed till thickened. Brush small amount on both sides of flower petals. Sprinkle flowers generously with sugar, coating well on both sides. Place on rack and let dry at room temperature for 24 hours. Store in airtight container, do not chill.