- Rinse your basil leaves and allow them to dry completely before beginning. You can use a salad spinner or pat them dry to speed this along. Line a baking sheet with parchment paper. Place your egg white and sugar in separate small bowls.
- Dip each individual leaf into the egg white and shake, scrape, or otherwise remove all excess. You want to moisten the entire surface of the leaf, without leaving so much on that it might form a pool on the leaf as it sits. Otherwise, it’ll take forever to dry.
- Dredge the moistened leaf in the sugar on both sides, then place on the parchment paper to dry. Repeat this process for all remaining leaves. Store them in a warm, dry place for 12-24 hours, or until they have completely hardened.
Recipe Source: Decoding Delicious