Royal Icing/ Candy Glass Cookies

My friend and myself had being going to 'baking' classes from BakeFresh using our Skills Future Credit. They do offer very cute interesting classes. The first class we went is Tsum Tsum Agar Agar Cake. Looks quite a challenge to do on my own hence till not had yet done it.

She had gone for another class on her own, Candy Glass Cookies and very generously shared the recipe with me.


Ingredients (For Royal icing)

a)
400g icing sugar (sifted)
22g meringue powder

60g drinking water
1 tsp clear vanilla extract or any perference choice of flavouring (optional)

Food colorings (gel paste):
egg yellow, rose/ strawberry pink, turquoise, black and brown
black - charcoal powder

some drinking water

Piping bags and tooth picks

Edible black marker
Edible color dust for blush
Small brush

Directions
1. Combine icing sugar and meringue powder together into a mixing bowl. Mix well using low speed.

2. Add in vanilla extract then water, use paddle attachment to whip in low speed until well combined.
(If KitchenAid, use speed 3, handheld use low speed)

3. Increase to medium speed and continue to whip until the mixture is glossy and stiff peak form.

4. Transfer the icing into a clean air-tight container. (Can last in chiller up to 3 weeks)

5. Scoop some icing into a mixing bowl, add in coloring and mix until well blend.

6. Make two consistency mixture:
> outline consistency
> flooding consistency

7. Ready to use for cookies decoration

8. Dry the cookies into pre-heated warm oven at 45-50 deg c until icing is completely dry.

Ingredients (For Candy glass)

a)
100g isomalt
10g water

b)
Some colorful sprinkles
Some royal icing or white compound chocolate (melted)

Directions
1. Combine all ingredients into a heavy base saucepan. No need to stir.

2. Cook over medium low heat till isomalt completely dissolve and temperature reaches to 160 deg c. 100~130 deg c using convention cookier, if gas stove, use low fire.

3. Remove from heat and set aside for 1~2 minutes.

4. Arrange cookie sets on counter top lined with silicone mat, slowly pour melted isomalt into cookies' hole/ window.
Let it set completely before remove.
(Re-cook, go low 60 deg c)

5. Fill cookie base with one teaspoon of sprinkes, randomly piping some royal icing or melted chocolate, stack the other piece of decorated cookie on top and press gently to join.

6. Pack cookies into plastic bag and seal up.