I just borrowed a book from library “Painted Cookies” by Akiko Hoshino and am amazed by the enthusiasm of cookie artists. I’m not good in drawing, but I can copy and paste some simple drawings, and Halloween cookies will be my first project using just 3 simple colors. This is a good book to read:
Painted Cookies: Akkiko Hoshino: 9781452101224: Amazon.com: Books
I’m worried about raw egg whites at room temperature for too long, so I chose to use the meringue-powder icing.
INGREDIENTS FOR “THICK CONSISTENCY” ICING: (from “Painted cookies: by Akiko Hoshino”)
- 7 oz powdered sugar
- 1 tbsp meringue powder
- 2 tbsp plus 1 tsp water
DIRECTIONS:
- Mix all the ingredients into a medium bowl with a spatula until the powdered sugar fully blends into the water.
- Use a electric hand mixer and beat on medium speed until mixture is lustrous (about 5 mins), then scrape down the sides of the bowl with the spatula.
- Continue beating till mixture turns glossy and smooth. Thick consistency icing is ready to use when the mixture is rich enough to stick to the spatula when scooped up.
I used medium consistency for my prepared piping icing. Just add small amount of water (about 1/2 tsp each time to be safe) until the desired consistency is reached. Be carefully that’s it’s not the thin consistency that’s more a liquid than a paste. The batch I made is more than enough for future use. Place the prepared thick consistency (before you add additional water) in an airtight container, then a plastic wrap before you close the lid over the plastic wrap. This will last 2 weeks in the fridge and up to 2 months in the freezer. For later use, simply thaw in the fridge overnight then stir it well before using.
Icing is not just used on homemade cookies. I forgot to take pictures, but I don’t want to waste my icing that’s already bagged, so I continue to draw more bats / ghosts on those store-bought biscuits (like those round tea biscuits). So I could fill up the Halloween treat bags with more goodies!!
[…] « Halloween cookies […]