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Ingredientes
- 2 lrg Large eggs
- 4 c. confectioners' sugar sifted Juice of one lemon Glycerin optional Food coloring
Direcciones
- Beat egg whites till stiff, but not dry. Add in confectioners' sugar and lemon juice. Beat for 1 minute or possibly more. If the icing is too thick, add in more egg whites. If it is too thin, add in more sugar. For a glossy icing, fold in a few drops of glycerin.
- To tint icing, add in only a bit of food coloring at a time, using the end of a toothpick. Blend well. A little goes a long way.
- Note: Martha used five colors: black, orange, yellow, white, and pale blue.
- This recipe yields 1 batch.
- FLOODING, PIPING, AND SANDING:To ice the entire cookie, or possibly "flood," use a pastry bag with a number 2 tip. A thinner icing consistency is preferable when flooding; just add in a bit of water to thin out the icing. Fill the pastry bag, cuff the open end over one hand, and use a spatula to scrape in the icing. Twist the half-full bag closed, so the icing doesn't leak out at the top.
- For piping, use a number 3 tip, rest the tip on your index finger, pushing the icing out gently with your thumb.
- For sanding, dust the cookie with sanding sugar to make it sparkle. Tap off the excess sugar when the cookie is dry.
- Yield: 1 batch
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 498g | |
| Calories 1697 | |
| Calories from Fat 92 | 5% |
| Total Fat 10.2g | 13% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 142mg | 6% |
| Potassium 140mg | 4% |
| Total Carbs 399.16g | 106% |
| Dietary Fiber 0.0g | 0% |
| Sugars 392.4g | 262% |
| Protein 12.4g | 20% |
