This one was on the fly (thanks Breezy)!! We had decided to shoot some recipe videos with kids! (YIKES.) And we needed edible glue and fast. This was a load of fun in the end and this recipe made it super easy. So if you have ever needed royal icing for anything, this can be your go to. It can be halved, or doubled, with no issues at all. If you are into Gingerbread house making, then this is the trick you need.
Glue those suckers up, they ain't coming apart any time soon!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 egg whites
- 450 Grams pure icing sugar
Place egg whites into the Thermomix bowl and whip 2 min/37°C/Butterfly/speed 3/MC off. Remove Butterfly.
Add 350 grams of the sugar and whip 1 min/speed 4. Insert Butterfly and whip 1 min/Butterfly/speed 3. Add remaining icing sugar if needed.
To use as 'cement' for any cakery, scrape out of the Thermomix bowl and place into a bowl, cover with a very wet tea towel, almost touching the surface of the icing with the cloth. Use in small amounts as required.