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Royal Icing made with egg whites

post #1 of 6
Thread Starter 

I made sugar cookies yesterday but did not have any meringue powder for the royal icing so I use egg whites. So my outline icing dried well and fast, but what I thinned for the flooding icing is not drying. It was the same icing, I thinned what I used for the outline. Will it dry? Is it because of using eggs whites instead of powder? Cookies are for an order for tomorrow so I still have a little more time. Any suggestions on getting them to dry faster?

post #2 of 6

Real egg protein is stronger royal icing than just the powder.  But I think maybe the icing was thinned out too much and when you pour it takes a lot longer sometimes 24-30 hours to dry. ( personal experience)  I use to use real egg whites all the time.. so I don't think it is egg whites I think it is the thinned out icing and how thick it has been poured on the cookie.  Try putting a lamp over the cookies to shine on them.. the heat of the lamp should help speed up drying .  other idea is a hot hair dryer... blow it on cookies for a bit.  Too soft icing can take close to 2 days to dry and if it is humid in your area that isn't helping the situation.

 

  When I have a lot of cookies to dry to decorate I swear it's like a watched pot never boils.  When I am in a rush those cookies take forever for base coat to harden.  Good luck.

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post #3 of 6
Thread Starter 

Thank you for the advice and info. I have the cookies in the oven with the light on, they are still a little sticky. If not dry by the morning I will get out the hair dryer. Thanks again for your response

post #4 of 6

Quote:

Originally Posted by sewsugarqueen View Post

Real egg protein is stronger royal icing than just the powder.  .......... I use to use real egg whites all the time.............

sewsugarqueen: you write that you switched from real egg whites to meringue powder royal icing.  What are the advantages that you like the best about the powder.  I use CK bags and they are the easiest for single batches of home baked cookies..

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post #5 of 6

If you do string work real egg is better.  If I have leftover egg whites will use that up.  Now use mp--powdered meringue because it is safe to use( no worry about raw egg issues), easy to store and I add real vanilla to improve flavour.  However if I run out I will go back to egg whites.  To be honest I started decorating cookies when the dinosaurs roamed and we only had egg whites to use.  With availability of cheaper meringue powder

it changed what most people used .Have frozen the powder stuff and then used it later but never froze the real egg whites...

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post #6 of 6

sewsugarqueen:   thanks for the tips. ................ ps: I used to babysit those dinosaurs!

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