Glace Royale

Decorating Icing

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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