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
Directions
1.
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.
3.
Frosted grapes can be made 2 days ahead and kept, uncovered, in a cool dry place (do not refrigerate).
4.
The egg whites in this recipe are not cooked. Use pasteurized egg whites if there is a problem with salmonella in your area.
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