1 egg white
Take one egg and separate the yolk from the white. This can be done by cracking the egg in two and passing the yolk back and forth between the shell halves. Do this over a small bowl because the egg white will gradually separate by falling from the shells as its passes.
Whisk the egg whites so they thin out a bit. Remove the leaves from their stems. Dip your fingers in the egg whites and rub each leaf between your coated fingers so each leaf is substantially wet with egg.
Place the coated leaves on a tray covered in parchment paper so they won't stick. Before the egg dries shower the leaves with white sugar until the surfaces are covered. Let them sit in a warm room. When they dry the leaves will be candied.