Royal Icing For Marshmallow Treats Recipes

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.

Steps:

• Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.

Steps:

• Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Steps:

• Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.
• For bunnies, pipe a 1 1/4-inch mound about 1/2 inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a larger mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or small offset spatula. Pipe on royal-icing faces with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from the face to form the beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.

Steps:

• Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners' sugar.) Add food coloring, 1 drop at a time, until desired color is achieved; if making more than 1 color, divide icing and work in batches. Use immediately, or refrigerate for up to 1 week. Stir before using.