ROYAL ICING AND FLEURS-DE-LIS FOR ALMOND BROWNIE COFFINS
Use this recipe to decorate our Almond Brownie Coffins. Photocopy the fleurs-de-lis template at 100 percent, making 12 templates.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 cup icing, enough for 12 brownie coffins
Number Of Ingredients 3
Steps:
- With an electric mixer on low speed, beat confectioners? sugar, meringue powder, and water until fluffy but dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 1 week; before using, stir with a flexible spatula until smooth.
- Make the fleurs-de-lis: Tape 12 templates to a flat surface, cover with waxed paper, and tape paper to surface. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Pipe icing into center of fleur-de-lis template. Using a toothpick, pull icing to edges of template. Let dry until completely hardened. Remove from waxed paper before using; use within 1 day. Reserve remaining royal icing for another use.
ALMOND BROWNIE COFFINS
Mini chocolate coffins embellished with royal-icing flourishes offer a suitably final dessert course for any Halloween feast. Photocopy each of the coffin templates at 100 percent.
Provided by Martha Stewart
Categories Brownie Recipes
Yield Makes 12 coffins
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
- Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
- Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
- Using the large coffin template, cut out brownies. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
- Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.
PERFECT AND DELICIOUS ROYAL ICING
This frosting will dry like traditional royal icing, but it doesn't suck all the flavor and moisture out of the cookies and it tastes absolutely delicious!
Provided by RainbowJewels
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 48
Number Of Ingredients 6
Steps:
- Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 19.4 g, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 18.2 g
ROYAL ICING FOR JEWEL HEART COOKIES
This royal icing recipe is from "Martha Stewart's Cookies" and is used to decorate Jewel Heart Cookies.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for eight 5-inch heart-shaped cookies
Number Of Ingredients 3
Steps:
- Place confectioners' sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed for 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.
ROYAL ICING FOR EDIBLE VALENTINES
For a pretty pink, add one drop of red food coloring.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg white until stiff but not dry, about 2 minutes. Add the sugar and the lemon juice; beat 1 minute more. If the icing is too thick, add a couple drops of water; if icing is too thin, continue beating to achieve desired consistency.
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