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Sugared Rose Petals

Top our Rose-and-Ginger Cupcakes with these petals.

  • yield: Makes 24


  • 1 egg white, room temperature
  • 1 tablespoon water
  • 24 rose petals
  • 1 cup superfine sugar


  1. Step 1

    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.

Martha Stewart Weddings, Summer 2009

Reviews (1)

  • 28 Jul, 2012