Easter biscuits with protein glaze
Miscellaneous / / April 18, 2021
Easter cookies with icing are so crumbly that they literally melt in your mouth. You can choose the shape and decorations for it to your liking.
- Recipe author: Irina Sakharova
- After preparation, you will receive 4 servings
- Total recipe preparation time: 65 minutes
Ingredients
- Butter 200 g
- Egg 1 piece
- Sugar 130 g
- Vanilla sugar 5 g
- Baking powder 5 g
- Salt 1 pinch
- Flour 350 g
- Egg white 1 piece
- Powdered sugar 200 g
- Lemon juice 1 tbsp the spoon
- Food coloring to taste
Cooking method
Beat the softened butter with a mixer with egg, sugar and vanilla sugar, baking powder and salt.
Gradually add half of the sifted flour, continuing to beat the mixture. It should be soft and smooth.
Add the remaining sifted flour and knead the dough with a mixer or with your hands.
Wrap in plastic wrap and refrigerate for 30 minutes.
Then roll out the dough in a layer no more than 1 cm thick.
Cut out the cookies using the pastry cut.
Line a baking sheet with parchment and place the cookie cutters on it.
Bake for 15–20 minutes at 180 ° C. Then cool it down.
For icing, whisk or whisk the protein and icing sugar with a mixer. The mass should become homogeneous.
Add lemon juice and stir again.
Divide the frosting into several parts and add a drop of dye to each. Stir.
Spread the finished icing into pastry bags or tight bags. In the latter, you need to slightly trim the corner.
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Outline the cookie cutter with icing, fill inside, and smooth out neatly.
If you want a smooth pattern, apply the other colors immediately, or if it is convex, wait for the first layer of frosting to harden and make the pattern on top.
Wait for the frosting to completely harden.
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