Yield
4 dozen

How to Make It

Step 1

Beat egg white (at room temperature) until foamy. Using a small pastry brush, coat each rose petal and mint leaf with beaten egg white. Brush lightly to remove any excess egg white. Immediately dip in sugar, coating well. Place on cooling rack. Repeat procedure with remaining petals and leaves. Refrigerate overnight to dry.

Step 2

Note: These are edible and may be used as a garnish.

Oxmoor House Homestyle Recipes

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