Vintage Easter Basket

It was wonderful having Sydney baking and decorating with me this past week, however I admit saying goodbye has become harder as she visits more often. I began realizing our relationship will be a series of visits and goodbyes. She loves living in D.C. and will probably go to graduate school at George Washington University. I am happy to see her become a self assured adult able to live on her own, but I would be lying to myself if I didn’t also…

Royal Icing Recip

• egg whites
• 907 grams / 2-pounds icing sugar
• 247 grams/ 2/3-cup egg white
• 1-teaspoon lemon juice
• 1/2-teaspoon almond extract or flavoring of choice

Prepare your mise en place.
In the bowl of a standing mixer, sift icing sugar twice, add lemon juice and egg whites.
Attach the bowl to the standing mixer, fitted with the paddle attachment, beat on the lowest speed for ten minutes to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth.

Both Sydney and I prefer egg white royal icing, both for taste and texture.

Meringue Powder Royal Icing Recipe:

• 907 grams/ 2 pounds icing sugar
• 80 grams/ 1/4 cup. plus 2 Tablespoons meringue powder, (NOT EGG WHITE POWDER)
• 236 grams/ 1-cup boiled water, cooled to warm
• 1/2 teaspoon lemon juice
• 2-teaspoon almond extract

Prepare your mise en place.
In the bowl of a standing mixer pour warm water whisk (by hand) to a soft peak consistency, sift icing sugar over the mixture, add lemon juice and almond extract. Beat on the lowest speed, with the paddle attachment to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth

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