Ok, you got me. There aren't any gingerbread men. But gingerbread snowflakes are just as sweet. I have to inform you that I will NOT be posting the recipe for this gingerbread. It was a PAIN to make. And, to tell you the truth, it really didn't taste that great. Maybe I'm just not a fan. Anyway, I DID want to post the finished product because the cookies, my dear, just look so good. I WILL post the recipe for the icing because it worked so well, and I am sure I will use it again. (And for the record, my dear friends and I were just as successful in using a sandwich bag with the corner snipped off as a professional pastry bag with the tip.)
Royal Icing:
- 1 box confectioners' sugar (1 pound)
- 5 tablespoons meringue powder, or 2 large egg whites
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
(Makes 2 1/3 cups)
P.S. A big shout out to Rey and David for their help with these. Ok. They pretty much did the decorating.
