Sugared Rose Petals

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

  • Yield: Makes 24

Source: Martha Stewart Weddings, Summer 2009


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


  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.


Be the first to comment!