Preparation |
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15 min. |
1 | Put 20 g egg white and 100 g icing sugar in a bowl. | ![]() |
2 | Tip in half the icing sugar. | ![]() |
3 | Mix thoroughly with a whisk. | ![]() |
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. | ![]() |