Thursday, June 2, 2011

Eiffel Tower & Heart Shaped Cookies

Yesterday I showed you the beginning stages of my Eiffel Tower and heart-shaped cookies.  Today I am going to share with you how the cookies turned out.

First, however, I have to share my recipe for the royal icing I used to decorate them.  I always use the Wilton Royal Icing recipe -- it's easy to make and always turns out nicely.

3 tablespoons meringue powder
4 cups icing sugar
6 tablespoons warm water

The directions on the Wilton website say to mix all ingredients at once.  I usually mix the meringue powder and water together first in my mixer until sitff peaks form, then I add the icing sugar -- I find it gives a better result.  If the icing is too thick (which it often is based on the recipe above), I add 1 teaspoon of water at a time until the consistency I am looking for is achieved.  Add food coloring gel if desired.  Decorate cookies.  Be sure to let the icing dry overnight!

So, here's what I ended up with!

They were tasty.

xo Ceilidh

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