Lemon Royal Icing
Perfect for biscuit doodling.
I love freestyle doodling with icing on a biscuit. You don’t have to use Royal Icing for this type of thing but what’s great about it is it holds its shape and so doesn’t loose any definition before it dries. Lemon’s one of my favourite flavours anyway but here it works wonders against the intense sweetness of pure icing sugar, making it very nearly a sophisticated choice for the sophisticated biscuit. That said, I’m great one for undermining any level of sophistication I achieve and so when the camera is off I like to pipe extremely rude words on biscuits with it… it keeps me happy!
This amount makes almost double what’s needed for doodling on 24 biscuits so you could divide the mixture and make various colours from one batch.
INGREDIENTS:
200g icing sugar
5g sachet of dried egg white
30 to 35g lemon juice (approximately 1 lemon)
HOW TO:
• Mix the egg white powder into the icing sugar. There’s no need to sieve anything unless there are hard lumps in the icing sugar.
• Add the lemon juice spoon at a time and mix well after each addition.
• Add any colouring you want when there’s no dry icing sugar visible but the icing isn’t yet at the consistency you need.
• Add more lemon juice as required, test with a ribbon of icing in the bowl, judge how long it stays ‘pert’ and visible.
• When you’re happy (with the consistency of the icing, not with the state of the world or your love life) put it in a piping bag and pipe away.
• If I’m flooding, as well as outlining, I just fill the outlining bag with slightly more than I think I need and then loosen the remaining icing for flooding with more juice. Depending on the design I’ll either use another piping bag with a wider nozzle or more often than not just spoon it on with a… a spoon!
• The icing will dry firm in a couple of hours, depending on atmospheric conditions, but you can speed the process up by putting the biscuits in a very low oven, about 50ºc, for about 5 minutes.
• Have fun!
Tat x
