| Ingredients | ||
| 2 | Egg Whites | |
| 1 lb | sieved icing sugar | |
| few drops | lemon | |
| 1 tsp | glycerine |
Method
Place the egg whites in a food processor and turn to minimum speed. Slowly add the icing sugar and then the lemon drops and glycerine.
Beat until the mixture is smooth and white. Cover with a damp cloth to allow the air bubbles to come to the surface.
This icing can be used for piping or flat icing.
Note to flat ice do not be in too much of a hurry. Once the almond paste has dried apply one layer of icing and allow to dry hard. This can take several days. Using a fine graterer smooth off any lumps and rough areas. Sand if necessary. Brush clean and then apply a second coat. Wait again for a few days and grate and sand smooth. Apply a final coat. By this time the cake should be good and smooth. Sand off any imperfections and brush clean.
The cake is now ready for final decoration.