I’m not a baker. I don’t have the patience for making dozens of a thing.
Happily my Cottage tenant is a good collaborator. We’re known as Ms. 80% and Ms. 120%. I’m the 80 percenter.
In preparation for a morning of baking today I bought some supplies with which I’m unfamiliar.
- Meringue powder – a fine white powder made from dried egg whites, with cornstarch to keep it from clumping while stored and some food gums to help it bind together easily when it is being used. The powder can be reconstituted with water and forms up into a nice, fluffy meringue when beaten at a high speed. It is primarily used to make royal icing, as it adds a lot of stability to the frosting and a nice texture. The reason that it is used in royal icing is that many older recipes for the stiff icing called for raw egg whites and the meringue powder is a good substitution for them.
- Gel food coloring -liquid gel food colorings typically come in small bottles that contain a viscous, thick gel-type liquid.
The texture is due to its glycerine and/or corn syrup base, and the color is also more concentrated than liquid food dyes.
One week until Christmas. What are you working on?