Sugar Rose Petals or Raspberries

Source: Martha Stewart Weddings


  • 2 large egg whites (powdered whites can be substituted if concerned about consuming raw eggs)
  • 12 unsprayed rose petals or raspberries
  • 1/2 cup superfine sugar


  1. Beat egg whites a few times with a fork. Use tweezers to pick up a rose petal. Lightly brush the petal or raspberry with the egg whites. Sprinkle petal or raspberry with sugar. Transfer to a cooling rack to dry. Complete all the petals or raspberries. Store in an airtight container. The rose petals can be made 1 to 2 days ahead; raspberries should be used the same day.


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