• 20 fresh mint leaves
  • 1 egg white
  • granulated sugar


  • Wash the leaves and pat dry with kitchen paper.
  • Beat the egg white lightly, just to break it up.
  • Have a saucer of sugar ready.
  • Brush the mint leaves all over with egg white then dip them into the sugar, coating them on both sides.
  • Lay the leaves on a piece of greaseproof paper on a dry baking sheet and put them into a very cool oven, 120°C (250°F/Gas .5) for about 2 hours to dry out, until they are crisp and brittle.
  • Cool, then store in an airtight tin until needed.