Protein glaze for Easter bread
Description
Perfectly pairs with tea and coffee. The glaze sets quickly and doesn't crumble. In this recipe, the egg white isn't whipped but instead rubbed with sugar. However, this type of glaze is better suited for gingerbread or cookies. But here we have a slightly different case. Easter is approaching, so I recommend adding this glaze recipe to your favorites. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for the glaze. Separate the yolk from the white. The white will whip better if it has been previously chilled.
- 2
Step 2
Beat the egg white with a mixer until a firm foam forms. Start at slow speed to maximize oxygenating the egg white, gradually increasing to maximum speed. Once a stable, fluffy foam has formed, begin adding the powdered sugar in portions, mixing with the mixer. Add the lemon juice at the very end, mix well, then turn off the mixer. The icing is ready.
- 3
Step 3
Apply the glaze to the cooled Easter breads before it sets, and sprinkle with decorative sprinkles. Done!