Heavenly Angel
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what you need
1 OREO White Fudge Covered Cookies2 individually wrapped ring-shaped hard candies, candy cane flavor, unwrapped1 yellow ring-shaped hard candy2 Tbsp. Royal IcingRoyal Icingwhat you need
1/2 cup refrigerated pasteurized egg whites1/2 tsp. cream of tartar1 pkg. (16 oz.) powdered sugar (about 4 cups)Make It
BEAT egg whites and cream of tartar in large bowl with electric mixer on high speed until blended.
ADD powdered sugar gradually, beating on low speed until well blended after each addition. Beat on high speed 5 min. or until stiff peaks form.
Note
Prepared icing must be kept covered at all times to prevent hardening.Make it EasyIcing can be prepared ahead of time. Prepare as directed, then place in medium bowl; place plastic wrap directly on surface of icing. Refrigerate several hours or overnight. Beat with electric mixer on high speed until stiff peaks form just before using.Make It
CUT cookie with sharp knife into 3 pieces as shown in photo to form the body and wings. (The wings should be about 3/8-inch wide at the widest part and the body section should be about 1/2-inch wide at the narrowest part.)
SPREAD small amount of the Royal Icing onto one of the candy canes; top with remaining candy cane, with top curves facing in opposite directions, to form the head of the angel. Attach the yellow candy to the head for the halo.
ARRANGE cookie pieces on sheet of wax paper to resemble an angel (cookie pieces will not touch at this point). Attach wings to the body with icing, using a small star tip; fill in the space between the body and wings with more icing. Attach the head to the body with remaining icing. Let stand until icing is completely dry.
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