AboutBernadette Expertise I am pretty versed in baking many kinds of desserts, from simple cookies to wedding cakes, from casual desserts to gourmet quality. If I don't have an answer I will research until I find one.
Experience Certified Wilton Cake Decorator; Worked in a high end dessert shop for 1-1/2 years; I am a self taught baker; I prepare desserts for dessert theater performances twice a year where I feed about 500 people over a three day period, in the past I would make all the desserts myself, this year I am trying to put together a team of helpers; I am a cookbook collector and reader; I am in the process of writing a cookbook; I have been taught by my Father a former chef since I was a little girl; I am a stay at home mom who prepares desserts and wedding cakes for people on the side.
Education/Credentials Apprenticed for 1-1/2 years at a well known dessert shop in Olympia WA.
Expert: Bernadette Date: 7/14/2008 Subject: baking cookies
Question I am in a sorority and planning to make an assortment of cookies for each fraternity with Tri-Sigma hearts _______ with my sisters. I bought magic markers that are edible to get the lettering right. I was wondering though about royal icing. For cookies is there a specific recipe to use? Can I use royal icing on cookies other than sugar cookies? (I.E. Oatmeal, macadamia nut, gingerbread) Also I was just wondering what the consistency of royal icing is and how that will complement my above cookie preferences. Thanks.
Answer Hi Alison,
Royal icing can be used on any of the cookies you mentioned, I have included a recipe.
After making a recipe of icing (thin consistency) you can dip the top of the cookie in the icing then allow excess to drip away. Let cookies sit for a few hours or over night to allow the icing to harden enough for you to use your food coloring markers. Have fun!
Bernadette
PS to get the right consistency add a little water at a time. You want it to be thin enough to dip cookies but thick enough to leave a nice coating on top of your cookies
Royal Icing
4 cups powdered sugar
3 tablespoons meringue powder (purchase from a craft store in their cake decorating isle)
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup warm water
Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
