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Ingredients
- 2 large egg whites or 1/4 cup pasteurized liquid egg whites
- 2 lb seedless grapes, cut into 2- to 4-inch clusters
- About 1 cup superfine granulated sugar
- Special equipment: a watercolor paintbrush
Method
- Hold one grape cluster by the stem and brush lightly with egg whites.
- Transfer to a rack set over wax paper, then sprinkle with sugar, using fingers, turning cluster to lightly coat.
- Gently shake off excess sugar.
- Repeat with remaining clusters.
- Let grapes dry, uncovered, at room temperature, about 2 hours.
