Remember to cover glaze with a damp kitchen towel until ready to use.
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Remember to cover glaze with a damp kitchen towel until ready to use.
1/3 cup egg white or meringue powder, more if needed
1/2 cup cold water, more if needed
1 lb powdered sugar, more if needed
1/2 tsp lemon juice or water
1/2 tsp vanilla extract
food coloring
Place cookies to be glazed, 2-inches apart on a wire cake rack set over a pan lined with wax paper to catch any glaze drips. Set aside.
Prepare the glaze: In a medium mixing bowl, dissolve the egg white powder in water. With a hand held mixer on medium to medium-high, beat until soft peaks form. With the mixer on low, add the powdered sugar, 1/2 cup at a time. Beat after each addition until well combined.
Add the lemon juice and extract. Beat for an additional 3 minutes with the mixer on medium-high speed or until the mixture forms medium to stiff peaks. Adjust icing so it flows like corn syrup. To test, draw a knife through the icing. Count to 10 seconds. If the mark disappears, the icing is perfect. Adjust with 1 teaspoon egg white powder or water to thicken or thin. Beat after each addition. When the desired flow consistency is achieved, add food color in small amounts, one drop at a time, until desired shade is reached.
With a spoon, pour about a tablespoon of icing in the middle of the cookie. Quickly, with a small offset metal spatula or a table knife, spread the glaze to the edges and let drip over the sides. Return to the wire cake rack to set. Repeat with remaining cookies.
Let glaze set on cookies, uncovered, for about 6 to 8 hours, preferably overnight, until hard. Afterwards, the cookies can be stacked, packaged or stored without marring their finish.
1/3 cup egg white or meringue powder, more if needed
1/2 cup cold water, more if needed
1 lb powdered sugar, more if needed
1/2 tsp lemon juice or water
1/2 tsp vanilla extract
food coloring
Place cookies to be glazed, 2-inches apart on a wire cake rack set over a pan lined with wax paper to catch any glaze drips. Set aside.
Prepare the glaze: In a medium mixing bowl, dissolve the egg white powder in water. With a hand held mixer on medium to medium-high, beat until soft peaks form. With the mixer on low, add the powdered sugar, 1/2 cup at a time. Beat after each addition until well combined.
Add the lemon juice and extract. Beat for an additional 3 minutes with the mixer on medium-high speed or until the mixture forms medium to stiff peaks. Adjust icing so it flows like corn syrup. To test, draw a knife through the icing. Count to 10 seconds. If the mark disappears, the icing is perfect. Adjust with 1 teaspoon egg white powder or water to thicken or thin. Beat after each addition. When the desired flow consistency is achieved, add food color in small amounts, one drop at a time, until desired shade is reached.
With a spoon, pour about a tablespoon of icing in the middle of the cookie. Quickly, with a small offset metal spatula or a table knife, spread the glaze to the edges and let drip over the sides. Return to the wire cake rack to set. Repeat with remaining cookies.
Let glaze set on cookies, uncovered, for about 6 to 8 hours, preferably overnight, until hard. Afterwards, the cookies can be stacked, packaged or stored without marring their finish.