Oysters with Pearls Dessert Recipe

What's a bridal shower with an amazing dessert to sweeten up the evening? These baked beauties are perfect for any beach themed event, and especially fitting for an elegant bridal shower on the beach.


These beachy treats are made with Madeleines. They’re easily found at most grocery store bakeries, or you can find a recipe to make your own. Either way, here’s how to turn them into pretty pearl-accented oysters!

Ingredients:

Pre-made Madeleine cookies/cakes

Small white gumballs

Edible pearl dust or glitter powder

Royal icing (recipe below)

For the icing:

1 egg white

1 cup powdered sugar

Pinch of cream of tarter

1/2 teaspoon clear vanilla extract

Directions:

To make the pearls:

There are many sources for pearlized gumballs, but if you are unable to find them pre-made, it’s easy to make your own. Using some pearl dust from the cake decorating section of the craft store, you can convert plain white gumballs into shimmering pearls. With a dab of water or vodka (the alcohol evaporates more quickly than water) on your paintbrush, dip the brush into the pearlizing powder and paint your white gumballs. Let them dry—and they’re ready to use in your oysters.

Making your royal icing and outlining your Madeleines. If your cakes aren’t perfectly flat on one side, use a knife to trim off the excess cake so that the two halves will fit together well to form your oyster. Then, make your icing.

To make the icing:

Beat egg white and cream of tarter in the bowl of an electric mixer until foamy. Add in powdered sugar and beat until mixture forms stiff peaks. Add vanilla extract. If the frosting is too stiff to pipe, add water a half teaspoon at a time until it’s the right consistency.

Now, pipe frosting onto the tops of the Madeleines. Run a bead of icing around the outsides, and then add ridges to the tips.

To assemble your oysters:

On the bottom halves of the “oysters,” place of dot of frosting to adhere the pearl, and a larger dot to glue the two halves of the oysters together at the hinge.

Place the pearl in the Madeleine and the top of the shell over the pearl and bottom.

Optional: Serve on a bed of brown sugar, to look like sand!

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