I have read alot that people are icing their cookies with royal icing. Doesn't the icing get "candy" like hard? Doesn't that make the cookie a little hard to eat? Or is there some way of doing it so that the icing sets well, yet is still soft enough to bite into without a crunch?
I use just standard RI to ice cookies, and it is always firm enough to stack but never hard or crunchy. I think that the butter or moisture in the cookies must keep it from hardening too much. The only thing I do differently from the standard meringue powder royal icing is I add some flavoring.
I use both RI and MMF to decorate my cookies, depending on the cookie. I make my RI using 2 egg whites, 3 cups of PS, 1 tsp. vanilla, 1 tsp. almond extract. After I make the batch, I take whatever I need out to color and then I thin with a tsp. or two of water to make it runny enough to paint on, but not too watery. Then I use a silicone pastry brush and paint the RI on. I normally use that for the base coat and then decorate with MMF or the thick RI. One thing that I also like to do when I use the RI as a base coat, I also paint the back. It makes them look really good when you are using them for a cookie bouquet.
As for taste, I get so many compliments on my cookies! The almond flavor really gives them a nice taste.
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