Sugared Rose Petals Recipes
CANDIED ROSE PETALS
These rose petals are simply beautiful when used to decorate desserts. Recipe from Southern Living.
Provided by Dreamgoddess
Categories Brunch
Time 30m
Yield 18 rose petals
Number Of Ingredients 5
Steps:
- Rinse the rose petals very well and lay them out to dry on paper towels.
- Combine the powdered sugar, meringue powder and water in a mixing bowl.
- Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.
- Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.
- Let stands on wire rack for 24 hours to dry.
Nutrition Facts : Calories 47.4, Sodium 0.1, Carbohydrate 12.2, Sugar 12.1
SUGARED ROSE PETALS
Top our Rose-and-Ginger Cupcakes with these petals.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 24
Number Of Ingredients 4
Steps:
- 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.
SUGARED FLOWERS
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 72
Number Of Ingredients 4
Steps:
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
HOMEMADE CRYSTALLISED ROSE PETALS
My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful and edible decoration for cakes and desserts etc. Make sure your rose petals are free from pesticides and are not traffic polluted either. The more the fragrant the rose, the more fragrant the taste when you eat them! I have given these as gifts before, in an attractive tin and with an attached recipe hanging from the ribbon - unusual and yet edible! They are wonderful as decorations for my Recipe #183505.
Provided by French Tart
Categories Fruit
Time 3h15m
Yield 8-16 serving(s)
Number Of Ingredients 4
Steps:
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many petals you are crystallising!
- Use a fork to lightly beat the egg white and use the paint brush to ensure all surfaces of the petal is then covered. Use the tweezers to hold the petal.
- Then dust the petal evenly with the sugar, place on the baking parchment/greaseproof paper so they are not touching and leave to dry in a warm room.
- It will take approx 2 hours to dry.
- Store them in an airtight tin, in between greasepoof paper for up to 3-4 months.
- Use the rose petals to decorate cakes, trifles and desserts.
- These make a wonderful gift also!
Nutrition Facts : Calories 98.9, Sodium 7.1, Carbohydrate 25, Sugar 25, Protein 0.5
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HOW TO MAKE SUGARED ROSE PETALS - THE BUTTER HALF
From thebutterhalf.com
- Pluck 24 petals from two organic, pesticide-free roses. Rinse them in cool water and gently pat them dry. Place the dried rose petals onto a baking sheet lined with parchment paper.
- In a small bowl, lightly beat the egg white with a fork. Use a small paintbrush to paint each petal with the egg wash. Sprinkle sugar generously over the rose petals, then turn them over and repeat with the egg wash and sugar.
- Place them in the oven at 90°F for 4 hours until the sugar has crystallized. Be sure not to go over that temperature, or the petals will burn. If your oven does not heat that low, simply warm the oven for a couple of minutes, turn it off and place the rose petals in the oven overnight.
- Garnish cakes, muffins or breakfast bowls with the sugared rose petals, and store the rest in an airtight container for future use.
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