Tuesday, June 24, 2008

Super simple shortbread cookies: Part 2

Technically, the recipe is complete. But I somehow felt it was slightly rushed. So here's the second part of the recipe.

Royal Icing Recipe:

2 Large Egg Whites
2 tsps Lemon Juice
3 Cups (330gms) icing sugar (sifted)
Gel food coloring of choice

In a clean grease-free bowl, beat the egg whites with the lemon juice till it develops some body. Then, slowly add the icing sugar and beat on low speed till fully combined. If the icing is too runny, add more sugar till desired consistency is acquired.

Store the royal icing in an air tight container till its ready to be used.

*note: When piping on designs, its best that the royal icing not be too soft/runny to prevent the design from losing its shape. Gel colors are the best choice when coloring icing because of the intensity of the colors without compromising the consistency of the icing itself.

If, at the end of this recipe you still find yourself too lazy to bake your own cookies, feel free to order them from me. (Shameless plug)