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:
Equipment:
Decorating Nozzle: #3: http://bit.ly/1Lu3L9z
decorating nozzle #57s: http://bit.ly/1Lu3L9z
12-inch decorating bags: http://bit.ly/1IiNWMO
Scribe tool: http://bit.ly/1KSlQue
Cookie cutter
Damp cloth
Paper towel
Artistic brush: http://bit.ly/1MALk3F
Parchment cone
Materials:
Cookie Dough Recipe for my recipe: http://bit.ly/1iLvWFH
Royal Icing Recipe for my recipe: http://bit.ly/1KLvDED
Flood consistency royal icing
Soft consistency royal icing
Stiff consistency
Prepare your mise en place.
![NYcookieroyalicing3457](https://5thavenuecakedesigns.com/files/2012/01/NYcookieroyalicing3457.jpg)
Mise en place for liquid egg whites
![nycookiesprepsift3463](https://5thavenuecakedesigns.com/files/2012/01/nycookiesprepsift34631.jpg)
The cream of tartar can be added after sifting the icing sugar
Add the egg whites.
![NYcookiesprepaddwhites3469](https://5thavenuecakedesigns.com/files/2012/01/NYcookiesprepaddwhites3469.jpg)
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.
![NYsugarcookiesprepicing3478](https://5thavenuecakedesigns.com/files/2012/01/NYsugarcookiesprepicing3478.jpg)
The mixture should feel thick and sticky
![NYcookiesicingmiseenplace3496](https://5thavenuecakedesigns.com/files/2012/01/NYcookiesicingmiseenplace3496.jpg)
Fresh egg white mise en place base
![NYcookiesmeringueicing3507](https://5thavenuecakedesigns.com/files/2012/01/NYcookiesmeringueicing3507.jpg)
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.
![NYcookiesmericingprep3513](https://5thavenuecakedesigns.com/files/2012/01/NYcookiesmericingprep3513.jpg)
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.
![Nycookiesmericingpeak3529](https://5thavenuecakedesigns.com/files/2012/01/Nycookiesmericingpeak3529.jpg)
Stiff peaks base
Watch my video to see how to decorate a hand painted gold leaf champagne bottle and glass cookies.
For more confectionary decorating designs click on the photos below!