Royal Icing

Hello friends !

The Christmas cookie season is in full swing ! You know how much my Alsatian roots call to me in December, and I happily dive into making bredele !!

What better way to have fun than with royal icing ?

Making bredele, those famous crisp Christmas cookies, is above all a moment of sharing with family. Everyone joins in ! Dough shaping station, cookie cutter station, and decorating station !!

Chocolate is great, but royal icing is amazing ! It works wonderfully on hazelnut bredele, for example.

And if you’re looking for more bredele ideas, take a look at the following list. You won’t be left wanting—whether for more inspiration or another bite !! 😉

Just to remind you, here are all the bredele recipes available here for your greatest pleasure :

• Cocoa and chocolate spread bredele
• Gingerbread bredele
• Coconut bredele
• Spitzbuben bredele
• Spritzbredele
• Almond (or hazelnut) croquants
• Santa’s sleigh
• Gingerbread house
• Saint Nicholas canes
• Hazelnut shortbread
• Christmas house in shortcrust pastry
• Apple jam bredele
• Coconut (and chocolate !) rochers

You can use it as is, pure white, or add coloring and let your creativity run wild !!

The necessary utensils :

A hand mixer or a good whisk

A piping bag with a small cut at the tip for controlled icing flow and precise decorations.

And for more recipes and decoration ideas, check out the ebook “Les Gourmandises de Noël” !

I won’t say more.

The recipe, Chef !

Print Recipe

Royal Icing

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pâtisserie – française

Serves: 240 g Difficulty: Easy Price: $

Cooking Time: 5 min

Ingredients

• 1 egg white
• 200 g icing sugar
• 3-4 drops of lemon juice

Instructions

1

Whisk the egg white for 30 seconds.

2

Add the icing sugar and whisk 2 minutes. You should get a shiny white mixture with a rather firm texture.

3

Add the lemon juice drops. Whisk and use immediately.

Notes

This icing will harden, use it right away. Or put it in a piping bag and close it with no air inside .