Cookie Glaze
Description
The recipe won't take much time. So, for the icing you'll need raw egg white. Wash the chicken egg very thoroughly with baking soda to ensure the shell is perfectly clean. Break the egg and separate the white into a clean container; the temperature of the egg white doesn't matter for the icing. Be sure to sift the powdered sugar, otherwise sugar granules might clog the piping bag later. For one average egg white, use 200 grams of powdered sugar—this yields a thick icing, suitable for gluing cookies or attaching pastry pieces. To achieve a medium consistency, gradually add half a teaspoon of water at a time, mixing well each time, until you reach the desired thickness. Use the thin icing to fill cookies or create beautiful drips down the sides of gingerbread. Watch, I'll demonstrate everything in the recipe.
Instructions
- 1
Step 1
Prepare the ingredients: powdered sugar, lemon juice, and egg white. To make colored icing, you'll need food colorings—I took three: yellow, pink, and blue.
- 2
Step 2
Take a deep container for mixing the glaze and be sure to sift the powdered sugar.
- 3
Step 3
Add the egg white. Beat with a mixer at low speed for several minutes. You will see the icing begin to turn white.
- 4
Step 4
Add half a teaspoon of lemon juice and beat for another 3-4 minutes until the icing becomes smooth and snow-white.
- 5
Step 5
The icing for cookies is ready—it's thick and doesn't spread, so it should be applied to cookies with a spoon or using a piping cone. This consistency works perfectly for outlining. To fill in the cookies, set aside some icing in another bowl and add a little boiled water. If you'd like colored icing, proceed to the next step.
- 6
Step 6
Divide the white icing into small cups. Add food coloring to each cup and mix thoroughly.
- 7
Step 7
The icing for cookies is ready! Adjust its thickness with boiled water, adding it half a teaspoon at a time, mixing thoroughly.
- 8
Step 8
Using a piping bag, apply the icing to the cookies and let them dry completely.