Hola… Son glasé real, pero también podrías hacerlas con pastillaje
Aleja Jijón
Pastillage would be the strongest and most reliable. Other options: royal icing or a fondant fortified with extra powdered sugar ( a tip from Chef Yener!)
The Garden Baker
I am just now seeing your post here, but did reply on another site. These are more than likely royal icing. I agree that pastillage would be stronger, but I think this delicate pattern would be difficult to achieve with that medium. Personally, I would use royal icing.
Sugar Sugar by SSmiley
