Petite Sucrée Royal Icing
Ingredients
- 1 egg white
- 1 cup icing sugar
- Disposable plastic icing bags (I use Wilton 12 inch disposable, they are sold in a box of 24)
- Icing Tip #2
Instructions
- In a mixing bowl, using the whisk attachment, beat egg white until foamy. Add icing sugar and beat until mixture is thick and creamy. If too runny, add a touch more icing sugar to get desired thickness.
- Open the top of the icing bag and push icing tip down to the point. Using scissors, cut the tip of the bag just enough to push the metal icing tip through snugly. Holding the plastic icing bag, turn the top edge down over your hand and open up the top. It will be about 3-4 inches turned down. Using a spatula, scrape the icing into the plastic bag. Then push the icing down until the plastic is “taut” and twist the top to keep pressure on the icing tip. Using two hands, gently squeeze the bag to ice the cookies. After icing, sprinkle immediately or press in dragées as this icing will get hard very quickly. I often practice on parchment paper before icing the cookies.
Notes
The use of eggs whites necessitates refrigeration of these cookies or you could eat them all right away… or punch a hole and use them to decorate your tree.
Other recipes on-line show how to pre-heat the egg whites so that refrigeration is not needed.
Icing Bags and a variety of tips can be found at most culinary shops or craft stores, such as Michael’s here in Canada.
Royal Icing can also be made from a meringue powder that can be purchased and used in place of this recipe. It is sold in a powdered form and once made does not require refrigeration. Instructions for preparing that icing is found on the packaging.
*Having made royal icing since these cookies using powdered meringue, I find that method absolutely the easiest! Check out my other Royal Icing cookie recipes for directions.
Other recipes on-line show how to pre-heat the egg whites so that refrigeration is not needed.
Icing Bags and a variety of tips can be found at most culinary shops or craft stores, such as Michael’s here in Canada.
Royal Icing can also be made from a meringue powder that can be purchased and used in place of this recipe. It is sold in a powdered form and once made does not require refrigeration. Instructions for preparing that icing is found on the packaging.
*Having made royal icing since these cookies using powdered meringue, I find that method absolutely the easiest! Check out my other Royal Icing cookie recipes for directions.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/11/08/petite-sucree-gingerbreads-and-the-iconic-red-starbucks-mug/