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275g powdered sugar
1 large pasteurized egg white (60-70g)
1 teaspoon lemon juice
food colouring, in autumn colours
small piping bags
We continue by decorating the autumn cookies; we’ll show you how we find it easy to pipe the cookies. We are also still beginners at working with Royal icing, That is actually because our little monsters actually prefer fondant icing. They can cut that out all by themselves, which is of course great fun. But sometimes they are out of luck, and then we prefer to make royal icing. ;))
This is how you pipe on the royal icing you made earlier
Use some of the stiff egg white for the outlines and save the rest to thin it slightly so that it flows together smoothly.
Stir your colours into some of the thick white icing.
Add drops egg white or water to the icing to dilute it.
Meanwhile the outer lines on the biscuits have dried.
Except white, we made orange, yellow and green and red icing.
Mostly for the mushrooms but we also make some red Autumn leaves
You start with the outlines again.
Let the lines dry well again!
Pipe the diluted icing within the lines.
Push the icing with the tip of the bag against the outer lines.
The thinner icing spreads smoothly, that's how to fill the cap..
Allow the caops to dry and fill a piping bag with white.
Pipe outer lines around the stems with the stiff white icing
While the outline on the stems are drying you can already carefully tip withe dots on the mushroom caps
Press softly on the piping bag and pull it back right away.
Allow the outlines and the dots to dry thoroughly.
Fill up the stems just like you did the mushroom caps.
Let the last cookies dry thoroughly again!
It was a lot of work and waiting, but look what a beautiful biscuits!
These pretty biscuits together with tea and a lovely story on the side, the little monsters love it!
Happy Saint Martin's Day!