Kitchen appliances and utensils: deep bowl, spoon.
Ingredients
| Egg | 1 PC. |
| Powdered sugar | 200 g |
| Lemon juice | 2 tbsp. l |
Step cooking
White glaze
- Separate the egg white from the yolk and send it into a deep bowl. The egg should be chilled, so if you just bought it, send it to the refrigerator for a couple of hours.
- Beat the whisk with the whisk to make a foam. Then add 2-3 tablespoons of powdered sugar and mix the mixture until smooth. You can mix with anything: a spoon, a whisk, a spatula. Then again add 2-3 tablespoons of powdered sugar and mix. We repeat this procedure for the third time to use the entire amount of powder. By the way, you may need 200-250 grams of powder, since its amount depends on the size of the protein.
- Then I wash the whole lemon, cut it in half and squeeze out two tablespoons of lemon juice. Add it to the mixture. Or you can use ready-made lemon juice, which is sold in bottles in supermarkets.
- Mix well and immediately notice how the glaze begins to turn white. White glaze is ready for use, but if desired, we can now prepare colored.
Colored glaze
- For this I use natural dyes from vegetables. We clean the small beets, rub it on a medium grater. We fold a small piece of gauze four times, shift the grated beets onto it, wrap it with a bag and squeeze the beetroot juice into the bowl with our hands. Then add a teaspoon of juice in white icing and mix. Then add another teaspoon of juice and mix again. You can monitor the resulting color and add as much juice as you want to get more or less saturated colors. But remember that the juice also conveys the taste of glaze vegetables, so more than 5 teaspoons is still not worth adding.
- Glaze colors can be different, for example, when adding carrot juice we get orange glaze. If we add spinach juice, we get green. When adding cauliflower juice, the glaze turns blue or blue.
- Remember that you need to store such icing in the refrigerator, covering it with a lid. So it will last up to two weeks. Beat it for a couple of minutes before use so that it acquires the desired consistency. With such glaze you can decorate any cookies, cakes, donuts, cakes.
Video recipe
As you understand from the above information, it is very simple to prepare sugar icing, you only need to understand the principles of preparation and adhere to them. To make it easier and faster to deal with them, we suggest watching a short but very informative video that demonstrates the entire process of preparing white and colored glaze for cookies.
Previously, icing was prepared more often from sugar, but now many have noticed that it is better to use icing sugar, it melts faster, sets the desired consistency. We hope you save this cookie glaze recipe for yourself and will use it constantly for its intended purpose. Write in the comments your opinion on the result, if you have already experienced this recipe. Did you succeed? Did you strictly follow the recipe or trust your observations?
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