Hard Glaze for Cookies
Hard Glaze for Cookies
(5)
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| dairy free, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Total time: | |
| Yield: | 1 1/4 cups |
Ingredients
- 1/4 cup meringue powder
- 1/4 teaspoon salt
- 3 to 4 cups confectioners' sugar, sifted
- 1/3 to 1/2 cup cool water
- 1 teaspoon vanilla extract
- Food color or paste
Directions
1. In a medium-sized mixing bowl, whisk together the meringue powder, salt, and confectioners' sugar. Add 1/3 cup cool water and the vanilla and stir, or beat on slow speed. the mixture will seem hard and lumpy, but the sugar will dissolve after 4 or 5 minutes and everything will smooth out.
2. Add more water, 1 tablespoon at a time, mixing well after each addition to achieve a spreadable consistency. For a very smooth, shiny glaze, the icing should be the consistency of corn syrup or molasses.
3. To use, dip the tops of cooled cookies in the glaze, then sweep a spatula over them to remove the excess. Place the cookies on a rack for several hours for the glaze to harden and dry. This may take as long as overnight, depending on the humidity of your kitchen and the consistency of the glaze.
Reviews
- 12/14/2011
- Super easy and tasty, I didn't even get out the mixer for this recipe, just a bowl and whisk. I used the glaze on the lightly spiced cut out cookies. The cookies have a shiny and smooth finish. I bet it would be really good with a little fiori di sicilia in it too.
- 12/13/2010
- Easy recipe! I never made icing before or even decorated cookies with store-bought icing. Very straightforward. The icing dried quickly as well. I used it for light spice holiday cookies and the icing tastes great with it. Thanks to you, I am no longer afraid to decorate cookies with homemade icing!
- 03/31/2010
- I've used this recipe for my sugar cookies and it works great.
- 02/09/2010
- I don't have any meringue powder - is there any substitution?
Please call our hotline for substitution assistance: 800-827-6836. Frank @ KAF.
- 10/17/2009
- Another recipe straight to my favorites box. The hints given in the sidebar were particularly helpful. In the past, I've tried spreading a glaze with both a spoon and an offset spatula with varying degrees of success. Dipping the surface of the cookie and then wiping the excess with a spatula while holding the cookie upside down produced 36 perfect cookies in a row! I didn't try piping. I'll save that for Christmas.
