Sugared Rose Petals
Top our Rose-and-Ginger Cupcakes with these petals.
- 1 egg white, room temperature
- 1 tablespoon water
- 24 rose petals
- 1 cup superfine sugar
Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.