Alma Lach

Glace Royale

Decorating Icing

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 egg white
  • 2½ cups (about) sifted confectioners’ sugar
  • 1 teaspoon

Method

  1. Put egg white into bowl. Start to beat and gradually add the sugar. Add lemon juice after 1 cup of sugar has been added. Use sufficient sugar to make a thick, soft paste. Size of egg white will determine how much sugar it will absorb.
  2. Put small amounts of icing into