Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!
And that's what you get for thinking you could face off with it! 
Sorry about that... I lost a VERY quick battle with my agbay one time. I accidentally bumped it with my fingertip and it split it way down so far I was afraid it would never heal! And I mean I barely touched it! 
Thank you for all the info!
I was using Antonia74's royal for all my cookies until I started having an issue last summer. I was having a terrible time with my lips burning and peeling. Then it got better. I made a bunch of cookies, and again lip issues. After another round (yes if it hurts, I always try again just to be sure!) I started to realize there was a connection.
I tried the GeminiRJ recipe, and had no problems. Biggest difference - there is no Merengue Powder in the glaze. After using the recipe several times, I have not had the burned/peeling lips.
As far as the sweetness, I use the Sugar Cookie V recipe that Cookie Crazy recommends. It has sour cream in it, so they have a different texture from the NFSC, and are not too sweet on their own.
Melvira - yep... I definitely should've known better....
Helen - I am so thrilled that you found the information helpful! You have helped me so much over the lat few years, I am honored to be able to give you information! Your icing recipe and inspiring creations are what really prompted me to decorate cookies!!
That's a good thought. I guess they would be stable, just like MP? what about real egg whites?
With real egg whites, you run the risk of salmonella...or some other similar bacteria. I know in the "old days" we didn't give this a thought!
That's a good thought. I guess they would be stable, just like MP? what about real egg whites?
Could it be that you're having a reaction to the cream of tartar in the meringue powder? It's a by-product of the wine industry....do you react to drinking wines or anything? (Besides the obvious reactions of course! 
)
You can use egg whites....I often do if I'm getting low on meringue powder. I use 6 oz of whites (that's 6 large egg whites) to replace the 5 T of meringue powder and the first batch of water.
I don't usually do the fresh whites for baby showers though, as pregnant women/children/elderly/low-immune systems have been warned not to consume raw egg whites as GeminiRJ pointed out.
That's a good thought. I guess they would be stable, just like MP? what about real egg whites?
Could it be that you're having a reaction to the cream of tartar in the meringue powder? It's a by-product of the wine industry....do you react to drinking wines or anything? (Besides the obvious reactions of course!
)
I wonder! I have used meringue powder before, and don't remember this reaction. I only use the Cof T in this recipe, not a regular part of my cooking. Without the CofT, this would be a standard Royal? What is the benefit of the cream of tartar?
I can unfortunately think of only one 'semi-easy' way of testing that theory. Not that I wish you the pain if there IS a reaction, but it sure would be nice to find out what you're allergic to. (I'm assuming it's an allergic reaction anyway.)
When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this. 
Stress also triggers my kidney stones... guess what... hehehe.
When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this.
Stress also triggers my kidney stones... guess what... hehehe.
I'm so sorry for you... but I laughed out loud when I read that post! That is toooo funny!
I wonder! I have used meringue powder before, and don't remember this reaction. I only use the Cof T in this recipe, not a regular part of my cooking. Without the CofT, this would be a standard Royal? What is the benefit of the cream of tartar?
It acts as a volumizer when whipping up egg whites/powder, but no.....it's not mandatory, try omitting it. (Some people say it helps the royal icing to harden, but I've never found that. It's the proper liquid/powdered sugar ratio that does that IMHO. 
)
When I get stressed out, I get cold sores. Every time we get together with my MIL, I get a cold sore. She has noticed this.
Stress also triggers my kidney stones... guess what... hehehe.
Hmmmm...are our MIL's related? I don't get cold sores or kidney stones, but migraines can be a problem!
Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!
Until this post, I thought you were referring to the musical instrument. I was like, I know they're double stringed, but jeez...
Thanks for this post! I switch between glace and royal and still can't seem to decide which I like better.
Thanks, Susan.... unfortunately, the mandolin was the clear winner. Though I learned to always use the guard!
Until this post, I thought you were referring to the musical instrument. I was like, I know they're double stringed, but jeez...
that's so funny! I'm a clutz... a bull in a china shop for sure, but I think I'd even have trouble hurting myself with a mandolin instrument!
bonnie I just like to thank you as you saved me and answered a lot of questions about comparing GI and RI.
Beside since we are officially in the cookie season, I thought to give this thread a bump, because so many CC'ers can use this info.
bonnie I just like to thank you as you saved me and answered a lot of questions about comparing GI and RI.
Beside since we are officially in the cookie season, I thought to give this thread a bump, because so many CC'ers can use this info.
glad it helped!
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