- 8-ounce custard cup
- 2 teaspoons meringue powder
- 1/4 cup water
- Fork or wire whisk
- Cookie tray with rim
- Waxed paper
- Superfine sugar
- Rose petals, whole Miniature roses, or rosebuds
- Small paintbrush
1. Combine two teaspoons of meringue powder (available at kitchen supply stores) and 1/4 cup of water in a clean, dry 8-ounce custard cup. Stir with a fork or wire whisk until the powder dissolves. Set aside.
2. Line a cookie sheet with waxed paper. Sprinkle it with a thin layer of superfine sugar. Gently pick petals from roses that have just begun to open. Also use rosebuds or whole miniature roses.
3. Rinse rose petals with cold water. Blot them with paper towels and lay them out to finish drying. Use a small, clean paintbrush, such as an artist's brush, to lightly coat the petals or rosebuds with meringue mixture.
4. Sprinkle sugar over the petals to coat them evenly. Shake off excess sugar. Place petals on the pan and let them dry overnight in a cool, airy place. If the petals are not used immediately, store them in a covered tin in the refrigerator for up to three weeks.