Royal Icing and Cookie Recipe – By Graziella Augier
By HomeBakers Team
Looking to decorate cookies using Royal Icing? Here is the recipe for Royal Icing and Cookie – By Graziella Augier.
Eggless royal icing
* 9 tbsp chickpea brine (Aquafaba) – Water should be drained from a can of chickpeas
* 500 g icing sugar, sifted
* 2 tsp glycerin.
* Whisk the chickpea water until foamy.
* Add 400g of the sugar to the mixture and continue to mix on high speed until the mixture is thick and glossy.
* Stir in the glycerine and rest of the sugar, mixing until soft peaks are formed.
* To make the icing thicker, add more sugar and to thin it out, add more chickpea water.
* The mixture should keep for a couple of days, covered at room temperature.
Regular royal icing
* 85g egg whites
* 500g icing sugar, sifted
* 1 tsp clear vinegar
* In large bowl beat the egg whites until frothy.
* Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
* Turn speed up to high and beat until mixture forms stiff, glossy peaks. Add vinegar et beat 1-2 more minutes.
Cookie recipe
* 227 g unsalted butter
* 175 g icing sugar
* 1 egg
* 1.5 to 3 tsp of any flavoring extract
* 1 tsp salt – 2 tsp baking powder
* 400-425 g – all-purpose flour
* Cream together butter and sugar.
* Add eggs and extract and mix well.
* Sift together flour, baking powder, and salt, add to wet mixture.
* Roll and cut.
* Bake at 200 Celsius for 8-10 minutes