|Transfer Icing into Plastic Bottles to apply it easier.|
I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.
Add to Royal Icing to create Holiday Colors.
Gingerbread Cookies Dough and Royal Icing.
6 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
16 TBS Butter, room temperature
1 C Dark Brown Sugar
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Black Pepper
1 1/2 tsp Salt
2 Large Eggs
1 C Lyle's Black Treacle
|This is the product I use instead of Molasses.|
The taste is incredible.
1 - Recipe of Royal Icing to follow.
Here's what you'll need:
Preheat the oven to 350 degrees.
Holiday Cookie Cutters
In a Large Mixing Bowl, sift together:
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Beat until Creamy Smooth.
Beat until well incorporated.
Beat until incorporated.
Slowly Add, on Slow Speed:
Mix just until combined and forms a Dough.
Divide into Thirds.
Wrap in Plastic Wrap.
Refrigerate 1 Hour.
Roll each portion of dough (one at a time) between 2 layers of Parchment Paper until 1/8" thick.
Remove the top layer of Paper.
Cut out desired shapes with Cookie Cutters.
Remove the excess Dough, leaving the cut out cookies on the Parchment Paper.
Slide the Paper onto a Sheet Pan.
Bake 20 minutes.
Remove Pan to a Rack to Cool Completely.
Repeat with remaining Dough.
Decorate with Royal Icing.
2 Large Eggs Whites
4 C Sifted Confectioner's Sugar
The Juice of 1 Lemon.
In a Stand Mixer with a Whisk Attachment:
Beat until Stiff.
Beat for 1 Minute.
If too Thick, add additional Egg White.
If too Thin, add additional Confectioner's Sugar.
Store the Icing in an airtight container for up to 3 days.
Christmas in the Kitchen!