It's a little tough to see the sprinkly sugar crust on the mint leaves above, but we had a hard time finding a close-up, detailed photo. Maybe this technique gets more popular around the holidays, when frosted things mimic a snowy, wintry look?
Either way, the process is the same: Brush on a little egg white, sprinkle with sugar, let dry.
You could use candied mint leaves on top of a cake or even adorning a simple bowl of berries with whipped cream. No harm in getting a little gussied up every once in a while.
Get the recipe above, with instructions on making the mint leaves at the end:
Related: Spring Garden: The Mint is Back
(Image: Quentin Bacon for Bon Appétit)