The culinary use of flowers dates back thousands of years and spans many cultures. Their first recorded mention dates back to 140 BC. Roses in particular are used extensively in Middle Eastern Desserts. Usually rose water is added to puddings or dried roses are used to garnish a dish. I’m not sure where the idea of rose petals crystallized in sugar came from, perhaps from Victorian England. What I am sure of is that this idea was right up my alley. I mean candied rose petals; talk about a multi-sensory garden experience!
I’ve been having way too much fun with this idea and I really want you to try this! Firstly, roses taste like they smell. So if that doesn’t appeal to your palate, then simply make these for their visual interest. Candied rose petals make anything and everything look soooo soooooo prettttyyyyy.
Here are a few things to remember before you start:
- Only use roses you know have not been sprayed with chemicals.
- Fragrant roses are the ones with the flavor.
- Although I’m totally a ‘red’ person, the pink ones came out the prettiest.
- White of 1 egg
- Rose petals
- Clean brushes
- Baker’s sugar
After you have applied the egg whites, lightly sprinkle some baker’s sugar and spread it onto all parts of the petal with your fingers.
Note: I highly recommend that you use a superfine sugar like baker’s sugar. If you use the regular coarse sugar, it won’t come out as pretty. The regular sugar granules are too thick. The baker’s sugar leaves a pretty glow on the petal and whereas the other sugar sort of hides the petals beauty. Then you leave them to dry to a crisp. I stored these overnight in the refrigerator because Southern California summers are simply too hot to keep anything outside (even with the air conditioning on). Had it been winter, I would have felt okay about storing them out for up 1 -2 days. I’ve heard people say these store for up to 6 months. I would not feel comfortable storing them for 6 months using the egg whites method.
Sooooo gorgeous and sooooo delicious! Such a delicacy! Take a closer look..
Here I’ve used it as a topping to an ice cream sundae..
Here I’ve paired them with candied mint leaves and topped a cheesecake. This batch topping the cheesecake was done with the meringue powder. All the other pictures showed the ones done with the egg whites. Do you see how the roses below are not as crisp looking as the ones on top? I would say the meringue powder is adequate but I prefer the egg whites. And I actually didn’t want to prefer them because I was concerned about the salmonella. I felt okay about it though once I learned how to pasteurize the eggs. You may not mind though. I know a lot of people, like my husband, who are not concerned by it in the least.
So, take a bite and tell me what you think!
I must admit, I do fall in love several times a day.. I’m hoping that is not a problem
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