Source: Martha Stewart Weddings, Winter/Spring 1997
- 2 large egg whites (powdered whites can be substituted if concerned about consuming raw eggs)
- 12 unsprayed rose petals or raspberries
- 1/2 cup superfine sugar
Beat egg whites a few times with a fork. Use tweezers to pick up a rose petal. Lightly brush the petal or raspberry with the egg whites. Sprinkle petal or raspberry with sugar. Transfer to a cooling rack to dry. Complete all the petals or raspberries. Store in an airtight container. The rose petals can be made 1 to 2 days ahead; raspberries should be used the same day.