Easter cookies in meringue glaze
Description
The beauty of these cookies is that you can prepare them in advance and store for several days without worrying—they won't dry out thanks to the glaze. Sugar glaze is actually very easy to make, but I recommend preparing a thinner glaze first and pouring it over the cookies, making it easier to draw patterns on them afterward. For coloring, I suggest using gel food coloring, as it provides vibrant hues and mixes well with the glaze. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the cookie dough: mix softened butter with sugar using a blender. Add vanilla sugar, salt, and almond flavoring.
- 2
Step 2
2. In a separate container, mix the egg and milk, lightly beat them with a whisk, and add to the other ingredients. Gradually add the sifted flour in small portions and knead the dough. Wrap it in plastic wrap and refrigerate for 1 hour.
- 3
Step 3
3. Roll out the dough to a 0.5 cm thickness on a sheet of parchment paper dusted with flour, and cut out cookies of various shapes. Prick the cookies with a fork. Bake in a preheated oven at 180 degrees for 15 minutes.
- 4
Step 4
4. Prepare the icing: mix egg whites with powdered sugar using a whisk. Add water, lemon juice, and mix well.
- 5
Step 5
5. Color the icing using food coloring and cover the cooled cookies with it using a piping bag. Reserve a small amount of the icing and mix in 2-3 tablespoons of powdered sugar to create a thicker icing.
- 6
Step 6
6. Divide the thick icing into several portions and tint them with bright colors. Using a piping bag, decorate the cookies with dried icing.