Easter glaze

Description

Today I'll share the simplest and most classic recipe for making icing based on egg whites. If you're worried that your icing might not set and could spread, it's better to make a basic meringue icing. Apply it onto cooled Easter breads, then decorate and leave until set. The baked goods are ready. Serve at the table.

Instructions

1. 1

   Step 1

   Place the chicken protein in the refrigerator for half an hour beforehand; use chilled product.

2. 2

   Step 2

   Use a mixer and place the egg white in the bowl, beat until a fluffy mass forms.

3. 3

   Step 3

   Gradually add powdered sugar (you can substitute with granulated sugar, but beat much longer), and add lemon juice (or lemon acid).

4. 4

   Step 4

   Beat using a whisk attachment at high speed until a thick, white mixture forms.

5. 5

   Step 5

   Cover the finished Easter cakes with the glaze, decorate them, and leave until completely set.