Sugared Rose Petals

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

  • Yield: Makes 24
Sugared Rose Petals

Source: Martha Stewart Weddings, Summer 2009

Ingredients

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

Directions

  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.

Reviews

Be the first to comment!

Related Topics