Embroidery cookies


I love this technique for cookie decorating.

 It is very important to make royal icing the right consistency.

My recipe for royal icing...

1 egg white
3 cups powdered sugar
3-5 drops of lemon juice
1 / 4 teaspoon cream of tartar
almond extract if desired

While rubbing egg white, gradually add sugar (do not beat egg whites). At the end put cream of tartar, lemon juice and essence. Consistency should not be too thick, but not liquid.






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13 comments:

  1. Barbara PilcherJune 9, 2011 at 5:31 PM

    How did you do that? How did you get that pale green shading? They look like the perfect thing to take to a party when you want to impress people!

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  2. MarigeneJune 9, 2011 at 8:31 PM

    Beautiful cookies!

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  3. AnonymousJune 11, 2011 at 11:09 AM

    These cookies are just lovely. Too beautiful to eat! You certainly have a talent.

    Lucinda/Rhode Island

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  4. UnknownJune 11, 2011 at 5:29 PM

    I've tried this technique before, but yours turned out much better than mine. Beautiful!! What is a "crude egg"?

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  5. NadiaJune 11, 2011 at 5:49 PM

    Sorry, it's "1 egg white" (My English is not good enough :)

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  6. Mindie HiltonJune 13, 2011 at 10:58 AM

    Thanks so much for linking up to Bacon Time. Our first party was a big hit with over 300 links. I can't wait to see what you have for me next week. I have a special give away planned just for linkers at the party. I would love it if you would add my party button to your lovely blog or a link back to the party. Thanks again. Your cookies are stunning.

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  7. UnknownJune 16, 2011 at 8:04 PM

    These are SO pretty! Just amazing work.

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  8. Kasia WojtasikJanuary 13, 2012 at 10:12 AM

    Marvelous things!!! This is real ART!!!
    Greetings from Poland.
    Kate

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  9. AnonymousJanuary 20, 2012 at 6:40 PM

    WHAT DO YOU MEAN BY "RUBBING THE EGG WHITE"? SO YOU DON'T BEAT THE EGG WHITES? YOUR WORK IS EXTREMELY AWESOME!!!!!!

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  10. NadiaJanuary 20, 2012 at 6:51 PM

    Thanks! I mix the egg whites with the sugar by hand.

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  11. AnonymousFebruary 10, 2012 at 8:03 AM

    Nadia,

    Can you tell me if the royal icing is hard to bite through when it dries? Almost every recipe I've tried is really tough to bite through. I'm in awe with your artwork! Your an incredible inspiration! Thank you for sharing your talents.

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    Replies
    1. NadiaFebruary 10, 2012 at 8:37 AM

      Yes, royal icing becomes solid after drying. That's why I prefer to use a glaze for the basics, but for the details - icing.

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  12. My Cookie KitchenMarch 6, 2012 at 3:06 PM

    Hey, Nadia! I got as far as two cups of confectioner's sugar, and it got too hard for working. I added a 1/4 teaspoon water and it became softer to work with. The glaze recipe was good for me, but this royal icing one seems to not like me. I'll thin it down a bit and use it for glaze. At least things don't have to go to waste. I have a bunch of cookies to make up for this Saturday!

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