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Sugared Rose Petals

4

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

  • Yield: Makes 24

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 Add a comment

  • Russ Saour
    28 JUL, 2012
    Nice
    Reply