Ingredients
Option 1: royal icing using egg whites
- 1 Egg white or 30g pasteurized egg white
- 200 g icing sugar
- water
Option 2: royal icing using meringue powder
- 150 g icing sugar
- 1 tbsp meringue powder
- Water
For the pupil
- Black gel food colouring
Instructions
Option 1: royal icing using egg whites
- Place the egg whites in a bowl and add the icing sugar through a sieve or colander.
- Whisk until everything comes together. You need the texture to be just right. Try making a line with the icing over a dish or piece of paper. It should stay in that shape rather than spread out and fade. At the same time, it needs to be easy to pipe. If it's too hard, add a tiny (TINY!) bit of water at a time and whisk it in. If it's too liquidy, add more sugar, always through a sieve or colander.
Option 2: royal icing using meringue powder
- Whisk together the sugar and meringue powder and add a small amount of water at a time until you have a thick consistency. It should stay in that shape rather than spread out and fade. At the same time, it needs to be easy to pipe. If it's too hard, add a tiny (TINY!) bit of water at a time and whisk it in. If it's too liquidy, add more sugar, always through a sieve or colander.
For piping
- Pour the icing into a piping bag fitted with a very small round tip.
- Pipe the eyes of different shapes and sizes on baking paper or a silicone mat. I have to say that even though I used a silicone mat in the video, they dry faster on paper.
- Let dry for 24h.
- Place a drop of black gel food colouring on a dish and use a skewer or a chopstick (for a larger pupil) to mark the pupil. Don't go too heavy with the food colouring, make sure you remove the excess.
- Let them dry for 30min and then use. Always add it to food after baking and make sure to use something like chocolate or melted marshmallows to stick them in place.
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