Royal Icing

Products: 200 g powdered sugar, 1 egg white, 2 teaspoons lemon juice. Put the egg white in a bowl and whip until it begins to foam. Add one tablespoon of powdered sugar at a time and whip until it is well absorbed into the mixture. Repeat until the mixture has absorbed all the sugar. Meanwhile, add the lemon. Store for a short time in a closed container, covered with plastic wrap and closed with a lid. The mixture dries in the air and hardens, so when storing it must be well covered. If it seems to you that the mixture has thickened during storage, add 1-2 drops of lemon juice and stir. IF I AM GOING TO PAINT WITH MARKERS OR MAKE FLOWERS BY PRESSING — IT MUST DRY AT LEAST 6 HOURS. If I am going to pipe other elements — 1 hour.

Alternative larger batch: They are decorated with egg-white glaze (icing): 5 egg whites, 907 g powdered sugar, 1/2 tsp lemon juice. Sift the powdered sugar and make a well into which you pour the egg whites. Beat with a mixer at the lowest speed. It is important not to incorporate air. Store the icing in a box covered with foil so a crust does not form. To make flowers, add extra powdered sugar until the consistency of plaster, or thick enough to stay on the spoon when turned over. To flood a cookie, thin it carefully drop by drop with water.

Another version: In a bowl combine the egg white, sugar, starch and vanilla. Beat with a mixer for 3 minutes at low speed. Add the lemon juice and beat again briefly. You will get a cream with a very thick consistency. In this state it is suitable for piping flowers and figures.

Icing decoration ideas: Cover the cream with a damp cloth (I cover it with two moistened pieces of kitchen paper) and leave at room temperature for 20-30 minutes. This is needed so the ingredients bind well, the air in the glaze settles and all remaining sugar crystals dissolve. After 20 minutes, rub a little cream between your fingers. You should not feel any grainy particles. Into the finished glaze pour a little cold water. Pour gradually with a teaspoon. Stir with a spatula, not a mixer, so that no more air gets in. Thin to a consistency like for meringues, which is suitable for outlining and fine drawing. To fully cover the cookies you need to thin the glaze with more water. Again add spoon by spoon. The glaze must be of such thickness that a drop of it can spread. That's it. Nothing complicated, quick and of good quality! The glaze dries very quickly; in a few hours it is completely ready. Do not dry it in the oven, only at room temperature. If there are air bubbles in the glaze after you have applied it on the cookie, you can easily remove them with a needle. And the decoration itself is entirely in the hands of your imagination. Experiment with colors and shapes. Decorate together with your children. You will give them enormous pleasure and be amazed at how creative they can be. Happy crafting!