Sunday, March 26, 2006

ROYAL ICING FOR DECORATING CANDIES

1 lb. (2 cups) confectioners' 1 dessertspoonful lemon-
sugar juice
2 whites of eggs

Sift the sugar into a basin. Add the whites of eggs and the lemon-juice. Stir until well mixed; then beat well with a wooden spoon for a quarter of an hour. The icing must not drop from the spoon. If too thick, add more white of egg, and if too thin, add a little more icing sugar. Color if desired.

Use a small bag and tube for decorating candies.

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