|Preparation||Start to finish|
|13 min.||13 min.|
|1||Put 20 g egg white and 100 g icing sugar in a bowl.||2 min.|
|2||Tip in half the icing sugar.||1 min.|
|3||Mix thoroughly with a whisk.||5 min.|
|4||Add more icing sugar a spoonful at a time, beating well each time.
Continue until you have a smooth paste which leaves a point when you lift the whisk out.
|5||Your royal icing is ready for use, to coat a cake or sweets, like calissons, for example.|
For 120 g : 0.40 €
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Almond cream or frangipane, Chocolate sweetcrust pastry, Finger biscuits, Marzipan (almond paste), ... [All]|
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Financiers, Coconut paste, Baked Alaska, Pistachio "Financiers", ... [All]|
|Lemon juice: You can check-out other recipes which use it, like for example: Algerian brik rolls, Strawberry, kiwi and mascarpone verrines, Penne with Mushrooms, Cretan salad, How to beat egg whites, ... [All]|
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