I had to cut it short when doing the biscuit post as it was closer to early morning than late evening when I finished. The icing I use on the cookies is from 'Delia Smith's Christmas' page 24 (yes I know the page off by heart - bit sad isn't it?!)
500g icing sugar
3 large egg whites
1 tsp glycerine
Place the egg whites in a bowl and slowly add the sifted icing sugar mixing with a metal spoon until it drips thickly from the spoon. Once combined beat with a mixer for 10 minutes until it stands in stiff peaks. Then stir in the glycerine, this will give it a glossy sheen.
Simply divide the mixture amongst different blows, one for each colour. I use gel colours as these don’t turn the icing sugar runny as can happen if you need an intense, deep colour. To fill or ‘flood’ the biscuits thin the icing by adding a few drops of water until you achieve a runny consistency that when lifted with a spoon folds back on itself almost immediately.
For Directions about how to ice biscuits I highly recommend looking at Bake At 350 and University of Cookie. That’s where I’ve got all my ideas and technique (which needs improvement) so definetly take a look at this group get up to.
About 9 or 10 months ago mum and some of her friends (J.A.C.K - their initials. K being my mum Kathy) discovered macarons, NOT macaroons!!! I won’t go into the ins and outs of making them yet - that would take an incredibly long time to type up as there are three methods, French, Italian and Spanish which range in stability and difficulty. However more of that later, at the moment I’m going to talk about the decorations we have.
We have a tin which is more like a treasure trove, full of bits and pieces for decorating and flavouring. It was originally - when I was about 5 - used for holding sweets, lollies and chocolates, this elusive tin was always something of a source of wonder as it seamed to move locations every few weeks. It would be re-hidden and my sister and I would begin the hunt all over again, when my parents noticed the the supplies were getting suspiciously low it would suddenly disappear then reappear in a new location all over again.
Nowadays, we have crystalised violets for the macs, green, purple and pink glitters, red and pink hearts, sugar balls of all colours - I’ve only photographed the pink ones. We have no shortage of cupcake holders, ribbons, brushes, extracts, props and dishes for photographing. So here’s a look at the tin that has been the bounty of many sugar cravings.