The kids gave me a book for Mother’s Day called “The Little Big Book of Roses”. It is a collection of recipes, tips, literary excerpts, facts, lore… a little bit of everything. I love it!
One of the recipes in it is for candied rose petals. Here it is…
Candied Rose Petals
Candied rose petals should be stored in an airtight container in a cool dry place with each layer separated by both wax paper and a paper towel. Moisture is your enemy!
2 Egg whites, beaten
1 Cup granulated sugar
24 Organic rose petals
- Begin by inspecting your rose petals carefully. They should be clean and unblemished.
- Beat egg whites in a shallow bowl until they are frothy.
- Place sugar in a separate shallow bowl.
- Using a clean pastry brush or soft tweezers, gently coat a single rose petal, first in egg white, then in sugar, on both sides.
- Lay each finished rose petal on wax paper and allow to dry.
I can’t wait to try this one! I wish I had had this when I made Samantha’s “Rose Geranium Italian Cream Cake”. I bet they would be great with brandied fruit, sorbet or ice cream also!
-- Weather When Posted --
- Temperature: 85°F;
- Humidity: 54%;
- Heat Index: 86°F;
- Wind Chill: 85°F;
- Pressure: 29.96 in.;
