Saturday, July 11, 2009
2 cups confectioners' sugar
1 1/2 tablespoons powdered egg whites
3 tbs water, plus more for thinning
Gold, silver or white edible glitter
At least 3 hours before baking, prepare the meringue. Line 2 baking sheets with waxed paper and set them aside. Place sugar, powdered egg whites and 3 tablespoons of water in a medium-sized mixing bowl. Beat with an electric mixer until the mixture is very stiff, about 5 minutes.
Spoon 1 cup of the mixture into a pastry bag with a #2 plain tip (I used a Ziploc bag with the corner carefully cut) and draw 24 outlines of your desired shape. For cupcakes, each shape should measure about 2 1/2 inches wide and 1 1/2 inches long.
Prepare the filling for the outlines by thinning the remaining meringue mixture with remaining water until it becomes the consistency of white school glue. Use either a toothpick or a small plastic knife to fill in the outlines, taking care to fill the corners.
While the icing is still wet, sprinkle edible glitter on each shape. Allow the meringue to dry for at least 3 hours before using.
I have made both bows and hearts. They were easier than I expected and really added a lot to my little cupcakes. They are delicate, so you do have to be pretty careful.