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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.


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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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