mariadnoca
Moderator
I was going to make these for gift giving. I don’t normally like royal icing, in fact, I find the taste kind of offputting, so when I saw this recipe in the New York Times that uses raw egg whites I thought well maybe that’s gonna taste better than meringue powder. Now I'm having a momentary pause thinking should I heat the egg? should I do something so I’m not using raw egg whites? The recipe only has you whip the egg whites to stiff peaks and then mix in the ingredients, nothing about doing anything to the raw egg. This is for the Peppermint Stripe Cookies posted in the Christmas cookie thread.
Thoughts?
Thoughts?
For the Royal Icing
- 2cups/245 grams unsifted confectioners’ sugar, plus more if needed
- 2egg whites (or 2 tablespoons meringue powder and 4 tablespoons water)
- A few drops of glycerin, if desired to create more of a sheen