I have a problem.. when my royal icing dries, spots appear on the cookie.. Spots like the lighter shade of the color itself.. I dont know why, could it be the mixing sequence of the ingredients?
Please help me..
My ingredients are : menegue powder, water, oncf.sugar, a little bit lemon juice ..
thnx in advance
Use egg white instead of meringue and put your RI through a new nylon knee-high stocking after mixing and use good 10X powdered sugar not any 'ole brand on sale.
I think you may have made the RI with too much liquid it can cause the color to separate.
I start with one egg white
Pinch of cream of tartar and
1 cup PS and add by tablespoons to my KA until I get the consistency I prefer. (You can add a dash of lemon juice if you want.)
Royal icing made with too much sugar added too quickly will form a dull, heavy icing and will look grainy in appearance. Always mix on slow speed until its looks white. Then do the peak test. A soft peak you can use it for flat icing and a sharp peak you can use it for piping.
Adding icing sugar to your egg white gradually with plenty of mixing not beating should get you to the right consistency.