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Recipe: Candied Rose Petals
Similar Categories: Candied, Rose, Petals
Candied Rose Petals
2 large egg whites
4 teaspoons cold water
1 cup superfine sugar
Very fresh rose petals (pesticide free) or other flowers such as
violets, pansies, or Johnny jump-ups
Recipe from The Herbfarm Cookbook by Jerry Traunfeld.
Lightly whisk the egg whites with the water in a small bowl. Pass the
egg whites through a very fine tea strainer or sieve in to another small
bowl or cup. Assemble your tools: a pair of tweezers, a soft,
good-quality watercolor brush, a flat white plate, a baking sheet lined
with parchment paper, a small shallow bowl filled with superfine sugar,
and a flatware teaspoon. It's best to candy flowers on a dry day in a
cool room.
Candying the petals: Using the tweezers, pick up a petal at the base and
rest it on top of the plate. While still holding it with the tweezers,
brush the top of the petal with a thin but even coat of egg white. Turn it
over and coat the other side. Still using the tweezers, rest the petal in
the bowl of sugar and spoon some of the sugar over the top to lightly bury
it. Lift it from the sugar and tap the tweezers with the teaspoon to knock
extra sugar off the petal. Place it on the parchment paper. Continue to
candy the rose petals, laying them on the baking sheet in a single layer
with plenty of room between them. If the first tray becomes full, start a
new tray. A few minutes after you candy a petal, nudge and shift its
position slightly on the parchment to make sure it is not sticking. Let the
petals dry for 1 to 2 hours, then turn them over with your fingers and
transfer them to a fresh sheet of parchment paper so that the other side
can dry. Allow a total of 4 to 8 hours for them to dry completely.
ANG Food - February 11, 2004
2 large egg whites
4 teaspoons cold water
1 cup superfine sugar
Very fresh rose petals (pesticide free) or other flowers such as
violets, pansies, or Johnny jump-ups
Recipe from The Herbfarm Cookbook by Jerry Traunfeld.
Lightly whisk the egg whites with the water in a small bowl. Pass the
egg whites through a very fine tea strainer or sieve in to another small
bowl or cup. Assemble your tools: a pair of tweezers, a soft,
good-quality watercolor brush, a flat white plate, a baking sheet lined
with parchment paper, a small shallow bowl filled with superfine sugar,
and a flatware teaspoon. It's best to candy flowers on a dry day in a
cool room.
Candying the petals: Using the tweezers, pick up a petal at the base and
rest it on top of the plate. While still holding it with the tweezers,
brush the top of the petal with a thin but even coat of egg white. Turn it
over and coat the other side. Still using the tweezers, rest the petal in
the bowl of sugar and spoon some of the sugar over the top to lightly bury
it. Lift it from the sugar and tap the tweezers with the teaspoon to knock
extra sugar off the petal. Place it on the parchment paper. Continue to
candy the rose petals, laying them on the baking sheet in a single layer
with plenty of room between them. If the first tray becomes full, start a
new tray. A few minutes after you candy a petal, nudge and shift its
position slightly on the parchment to make sure it is not sticking. Let the
petals dry for 1 to 2 hours, then turn them over with your fingers and
transfer them to a fresh sheet of parchment paper so that the other side
can dry. Allow a total of 4 to 8 hours for them to dry completely.
ANG Food - February 11, 2004
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