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Royale icing
A royale icing is a special
icing with egg white.
It is well suited for durable and complex decorations,
used mostly in
confectionery
for the
decoration
of
special cakes.
Preparation of royale icing
For 1 litre royale icing you need 1000 g
icing sugar,
4
egg whites
(120 g) and 2
teaspoons
lemon juice
(10 ml). The egg whites are beaten until frothy, then the sieved icing sugar
is stirred in one teaspoon at a time. Towards the end the lemon juice is mixed in
and the
mixture
is beaten for a further 6 to 8 minutes. The finished icing may then be divided and
coloured to allow polychrome decorations.
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