Crystallized Roses And Leaves – a delicious recipe with meringue powder, powdered sugar, water, roses, sugar, pansy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 3 ingredients in a large mixing bowl at medium speed with an electric mixer 4 to 5 minutes or until smooth and creamy. Cover tightly; set aside.
2
Trim stem from 1 rose to 3 to 4 inches; wrap stem with florist tape.
3
Spoon 1/2 cup meringue mixture into a bowl; cover the remaining meringue mixture to prevent drying. Coat rose petals with mixture using a small, soft paintbrush, gently separating larger petals from closed bud to form an opening rose. Brush mixture around tight center bud (do not try to open). Sprinkle rose with sugar, shaking gently to remove excess; dry on a wire rack at least 8 hours (do not cover or chill). Repeat the procedure with remaining roses and leaves, 1 at a time, drying leaves at least 3 hours.
4
Note: Crystallized roses and leaves may be made up to 48 hours ahead. Be sure to select roses that are fresh and only partially open; keep roses in water and chilled until ready to crystallize.
290
kcal
Calories
75
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons meringue powder, 1 (16-ounce) package powdered sugar, sifted, 1 cup water, 30 medium to large roses, and more.
Yes, Crystallized Roses And Leaves falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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