haute couture cookies

Name: haute couture cookies
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 1 pack of (400 g) Shortcrust pastry (ready to roll out); 1 Protein; 250 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp red food colouring; 7-10 Tbsp Pearls and stars; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 3 Disposable piping bag

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

1 pack of (400 g) Shortcrust pastry (ready to roll out)
1 Protein
250 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp red food colouring
7-10 Tbsp Pearls and stars
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
3 Disposable piping bag

Directions

1
Roll out the dough to a thickness of 3-4 mm on a lightly floured work surface. Cut out different shapes (boot 6 cm, crown 8 cm wide-6 cm high, dress 9 cm long). Place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes, allow to cool. Stir egg white, icing sugar and lemon juice until smooth. Divide the quantity in thirds.
2
Colour 1/3 pink, 1/3 red. Spread each cookie completely with one glaze. Fill the rest of the mixture into 1 small piping bag with a hole opening. Decorate cookies with the icing, pearls and stars. Allow to dry and dust delicately with icing sugar