Ingredients for Candied Rose Petals
- 1 cup edible rose petals (ensure they are pesticide-free)
- 1 cup powdered sugar
- 2 tablespoons meringue powder
- 2 tablespoons warm water
- 1/4 cup superfine sugar
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How to Make Candied Rose Petals
- Gently rinse 1 cup of rose petals (ensure they are pesticide-free and edible) and thoroughly pat them dry with paper towels. Arrange them in a single layer on a clean paper towel-lined baking sheet to dry completely.
- In a medium mixing bowl, whisk together 1 cup powdered sugar, 2 tablespoons meringue powder, and 2 tablespoons warm water until just combined.
- Beat the mixture on low speed for 30 seconds, then increase to high speed and beat for 4-5 minutes, or until the mixture becomes light, fluffy, and glossy.
- Using a pastry brush, carefully coat each rose petal with the meringue mixture, ensuring both sides are evenly covered. Immediately dust the coated petals with 1/4 cup superfine sugar.
- Place the coated rose petals on a wire rack set over a baking sheet. Let them stand at room temperature for at least 24 hours, or until completely dry and crisp.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
48g
Fat
0g
Carbs
4g
