This recipe is from the May 2001 issue of Creative Home magazine. It's easy to make and gives an impressive glossy finish to sugar cookies. Especially good on Bloomin' Sugar Cookies (Bloomin' Sugar Cookies). Note: the only place I've found to purchase meringue powder is a specialty cake decorating shop.
- With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
- Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
- Divide into separate bowls if desired before tinting with paste food coloring.
- Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
So easy to work with I'm contemplating using the leftovers to fashion for my husband a leisure suit. Made for Alphabet Soup Tag. (Used my recipe for Special Gingerbread Cookies)
I bought meringue powder for another recipe some months ago and was looking for other opportunities to use it. Came across this recipe while preparing my annual holiday trays and decided to try. I used a 1/2 teaspoon of clear vanilla extract in my glaze and otherwise followed the directions. The glaze was very easy to work with, forgiving with time (great for multi-taskers) and results which were terrific in both taste and appearance. Thanks!
This was the glaze I was looking for when making my snowflake cookies. We piped a white royal icing over the top after they dried and sprinkled with decorator sugar. They turned out beautifully. Thanks so much for sharing.