Be aware that the how to make real french croissants icing can take several hours, or even overnight, to cadeau zooplus dry completely.
Let it dry completely before covering the surface of the cookie with royal icing.
M eringue powder is a fine, white powder used to replace fresh egg whites and is made from dried egg whites, sugar, salt, vanillin and gum.Conversely, if the icing is too thick, add a little water or lemon juice.You can purchase it on line, in cake decorating stores or Michael's or Joann's.When frosting sugar cookies, I like to first pipe a border around the outside edge of the cookie, as this will prevent the icing from dripping down the sides.Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations bronzen beeld maken (flowers, borders, and lettering).However, because of the risk of salmonella when using raw egg whites, some may prefer the recipe I have included using meringue powder. .Check the texture to ensure that it is suitable for your needs.
It is available in cake decorating and party stores (like Michaels or Joann's).
Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white.
Now, let's talk about which type of food coloring to use.You can buy gel pastes at cake decorating stores or stores like Michael's and Joann's.It is important when working with royal icing to keep it covered (with plastic wrap) as much as possible as it dries out very quickly.Stop the mixer and scrape down the sides of the bowl.Only a very small amount is needed to color the icing, and I measure it out using the end of a toothpick.Do not add too much sugar at once. .The right consistency to cover cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. .If you require a stiffer icing, add a little more powdered sugar at this point.To make a small batch, beat together one large egg white, one teaspoon of lemon juice, and about 2 cups (230 grams) confectioners sugar, or until the frosting is stiff (like a meringue) and of piping consistency.Personally, I like the concentrated gel paste dyes that are sold in small 1/2 or one ounce (14 - 28 grams) containers.