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Candied rose petals

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Ingredients for 1 servings:

  • flowers, 20 fragrant rose petals
  • 2 egg whites, beaten stiffly
  • 100 g sugar, coarse

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Dip the washed, drained, and bitter stem-removed rose petals into the beaten egg whites and place them on a sheet of parchment paper dusted with sugar. Then sprinkle the leaves with sugar on both sides and let them dry in a lukewarm oven. Arrange them in layers on fine paper and store in tightly sealed containers or jars until ready to use. Whole, cleaned rose petals can also be used instead of individual rose petals.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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