Madeleine Kamman

Royal Icing or Egg White Icing

Preparation info
  • NFR—enough icing to drip over

    1

    sheet of classic allumettes (see below)
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is obtained by mixing confectioners’ sugar with eggs whites and lemon juice. Please do not use this icing if it is not to be cooked. Use it exclusively in pastries—such as puff pastries—which are glazed before being cooked and on which the icing bakes to a very pleasant crispy layer.

Ingredients

  • 2 cups sifted confectioners’ sugar
  • 1 to ½ large egg whites
  • 3 drops

Method

Mix the sugar together with enough egg whites and the lemon juice to obtain a glaze consistency.