This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
214 K 4.3/5 (40 reviews)
15 min.
Easy
0.40 €
120 g
3 IngredientsLast modified on: February 12th 2012
For 120 g, you will need:
- 1
20 g egg white - 2
100 g icing sugar - 3
½ teaspoon lemon juice - Total weight: 125 grams
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - ⌛ 2 min.
Put 20 g egg white and 100 g icing sugar in a bowl.
Stage 2 - ⌛ 1 min.
Tip in half the icing sugar.
Stage 3 - ⌛ 5 min.
Mix thoroughly with a whisk.
Stage 4 - ⌛ 5 min.
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.
Continue until you have a smooth paste which leaves a point when you lift the whisk out.
Stage 5
Your royal icing is ready for use, to coat a cake or sweets, like calissons, for example.
Remarks
The proportions of egg white and sugar are fairly approximate. It is important to arrive at the right pasty texture, whatever weight of sugar you are using.
The lemon juice gives a brighter whiteness, but you can colour royal icing with a few drops of food colouring if you prefer.
The lemon juice gives a brighter whiteness, but you can colour royal icing with a few drops of food colouring if you prefer.
Keeping: 1 or 2 days in the fridge in a sealed container.
Source: Home made.
How much will it cost?
- For 120 g : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
157 K 53.3 1 hour 30 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Tiramisu balls, Macarons (the original French macaroons) , Arizona cupcakes, Chocolate almond cookies, Chocolate madeleines, ... See them all 62
Egg white
Like these other recipes: Pistachio "Financiers", Stuffed prunes, Pistachio madeleines, Chocolate madeleines, Meringues, ... See them all 53
Lemon juice
Like these other recipes: Avocado with gravlax, Tomato pesto, Stuffed mushrooms au gratin, Lebanese Tabbouleh, Cauliflower and avocado rémoulade, ... See them all 71
Other recipes you may also like
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good. February 12th 2012157 K 53.3 1 hour 30 min.
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step. October 28th 201574 K3.7 2 hours 30 min.
Roscoff salad
This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions. December 30th 201961 K 2 35 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018395 K 14 1 day 1 hour 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.