Royal Icing and Cookie Recipe – By Graziella Augier

Looking to decorate cookies using Royal Icing? Here is the recipe for Royal Icing and Cookie - By Graziella Augier.

Eggless royal icing

• 9 tbsp chickpea brine (Aquafaba) - Water should be drained from a can of chickpeas
• 500 g icing sugar, sifted
• 2 tsp glycerin.
• Whisk the chickpea water until foamy.
• Add 400g of the sugar to the mixture and continue to mix on high speed until the mixture is thick and glossy.
• Stir in the glycerine and rest of the sugar, mixing until soft peaks are formed.
• To make the icing thicker, add more sugar and to thin it out, add more chickpea water.
• The mixture should keep for a couple of days, covered at room temperature.

Regular royal icing

• 85g egg whites
• 500g icing sugar, sifted
• 1 tsp clear vinegar
• In large bowl beat the egg whites until frothy.
• Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
• Turn speed up to high and beat until mixture forms stiff, glossy peaks. Add vinegar et beat 1-2 more minutes.

Cookie recipe

• 227 g unsalted butter
• 175 g icing sugar
• 1 egg
• 1.5 to 3 tsp of any flavoring extract
• 1 tsp salt - 2 tsp baking powder
• 400-425 g - all-purpose flour
• Cream together butter and sugar.
• Add eggs and extract and mix well.
• Sift together flour, baking powder, and salt, add to wet mixture.
• Roll and cut.
• Bake at 200 Celsius for 8-10 minutes