New year cookies

The Belle Epoque Rosé was given to my husband and me on our wedding day!

I must admit Sydney and I are once again writing a post at 1:00 am; we must sub-conscientiously  enjoy the hour. Yesterday I explained the romantic and loving memory that  The Champagne Sugar Cookies  represents for both Sydney and myself. We actually began planning how we would decorate our individual bottles and glasses; when it dawned upon me anyone in a relationship would have a bottle of wine or champagne (with or without alcohol ) representing a heart felt experience .

Here is how we decorated our glasses and bottles.

Champagne and Roses Sugar Cookie Royal Icing  with Fresh Egg Whites:

Supplies need for this project:
Decorating Nozzle: #3:
decorating nozzle #57s:
12-inch decorating bags:
Scribe tool:
Cookie cutter
Damp cloth
Paper towel
Artistic brush:
Parchment cone
Cookie Dough Recipe for my recipe:
Royal Icing Recipe for my recipe:
Flood consistency royal icing
Soft consistency royal icing
Stiff consistency

Prepare your mise en place.

Mise en place for liquid egg whites

The cream of tartar can be added after sifting the icing sugar

Add the egg whites.

Between 12 to 13 Tablespoons of liquid egg whites are needed

With a wooden spoon stir until all the icing sugar is moistened and dissolved.

The mixture should feel thick and sticky

Fresh egg white mise en place base


Prepare your mise en place.

Meringue powder mise en place

 In a mixing bowl add the meringue powder and water. Beat on medium high speed for 3 mintues or until soft peaks form.

Soft peak meringue

This is almost the same base as above, but if your uncomfortable with using raw egg whites the meringue powder works just as well.

Stiff peaks base

Watch my video to see how to decorate a hand painted gold leaf champagne bottle and glass cookies.

New year cookies


For more confectionary decorating designs click on the photos below!



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