I'm allergic to eggs, and sometimes I like to make things I can eat as well!
I want to make some team-logo cookies for when we visit our kids in college weekend after next. The older logo for the school is a block capital "A", so coming up with a cookie cutter to do that, or to spell out "ASU" wouldn't be too hard. I was thinking about cutting out a shortbread recipe. But I would love to ice them.
Since we will be traveling a few hours away, I need to be able to stack them somewhat without messing them up completely. I can't make royal icing if I'm going to eat it, so I was wondering if anyone had a tried and true icing recipe which hardens nicely but involves no eggs? (Or meringue). I know OF someone with such a recipe, but I'm not sure I could get in touch with her in time.
I would love your suggestions!
By the way, the "ASU" stands for Appalachian State University, and if you follow college football, you know something about our team. Last week, I asked for help doing a FBCT for an Appalachian cake, and thanks to all the help I got on this forum, we had a lovely pre-game cake. And look what happened? We give all credit to the cake, and that certainly includes CC.
After searching for quite a while, I found the Wilton quick-poured recipe and some beautiful cookies using it.
If anyone has other ideas, or another cookie (eggless) besides a shortbread, I would love to hear about it!
Toba Garrett's Glace' Icing:
http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html
HTH
I was going to suggest Toba's icing, but JanH beat me to it. I'm allergic to eggs, also, and I know how you feel. It's hard not being able to eat anything or taste-test different recipies. I just tonight for the first time tried an egg replacer in a cake. I used the WASC recipe. It turned out ok, but was much more dense than a regular cake. To me it tasted like a pancake. I'm going to try using the egg replacer in a sugar cookie recipe next, but if you find another good recipe that doesn't call for eggs, please post it.
In case your interested. The egg replacer I used is by Ener-G:
http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97
Renae
You can make a royal like icing using no egg whites or meringue powder. Before I knew that there was such a thing that is how I made mine. it is just powdered sugar, flavoring, and water. Here is a picture of cookies that I made icing it that way...these are the first decorated "royal" cookies I ever made, so you will have to pardon the "look" of them. =) The color will be a bit more translucent, but if you dont' get your glaze too thin it should not be quite so translucent as these ones are.
Wow, it is great to wake up to all of your replies! I can't wait to try out some of this stuff.
A couple of years ago, a friend gave me a box of Ener-G. I made chocolate chip cookies with it and was happy with the texture and the taste...but the aftertaste was awful. And then, 3 people in my family got sick within an hour. Hmmm. So I didn't try it again. Let me know how you do with the stuff, okay?
I just wanted to say that I feel for you with the egg allergy. My kids (all three of them) have egg allergies (as well as dairy and nuts). I always just make buttercream with water or rbc. However, it sounds like my kids are a little bit luckier than you as they can have things with egg baked into it. It has something to do with the way the baking breaks down the egg. I found that out during my research on all these food allergies. Some poeple with the egg allergy can eat baked eggs, others cannot. Thankfully they can. Now it's just the icing I have to worry about.
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