| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 4069.1 | any idea how far into the show it was on???? | MROA::DUPUIS | | Wed Dec 13 1995 13:16 | 4 |
| I taped the show and will probably watch it this weekend, if you don't
get an answer before then I will be sure to pay special attention...
Roberta
|
| 4069.2 | Marblizing | SUBSYS::ARMSTRONG | sort of cast in concrete | Wed Dec 13 1995 14:43 | 7 |
| She put the food coloring in the bowl of frosting and DIDN'T mix it
up (just did a little swirl with the spatula). She just scooped some out
and spread it on the cookie with a small spatula, spreading the frosting
and the food coloring around, creating a marbling effect. Nifty! And it
didn't look like you needed to be Martha to do it!
~beth
|
| 4069.3 | water/sugar/egg whites? | ASABET::D_WEISMAN | | Wed Dec 13 1995 16:05 | 5 |
|
I am pretty sure she mixed confectionary sugar, water and
egg whites for the basic frosting. I don't think she gave
any measurements.
|
| 4069.4 | Royal icing - egg whites | HOTLNE::CORMIER | | Thu Dec 14 1995 09:26 | 5 |
| She specifically said to use royal icing. It dries like a rock, which
makes it great for making edible ornaments. In the gingerbread topic
we discussed how safe it is to use raw egg whites (royal icing is egg
whites, conf. sugar, lemon juice, and water).
Sarah
|
| 4069.5 | Martha's recipe for royal icing | SMURF::CCHAPMAN | | Mon Dec 18 1995 12:20 | 22 |
| Just made these cookies this week-end! Recipe from memory (it is in
her November magazine under the subject ginger bread houses):
2 large egg whites beaten until stiff but not dry
add 4 cups confectioners sugar (I sifted it)
add the juice of one large lemon
mix it all together until the right consistency -- which you saw on tv
Add food coloring -- from the magazine she suggests the Wilton
cake/frosting colors -- they are very concentrated -- she didn't
actually say Wilton -- but that is what I found. I divided the above
recipe into three bowls -- colored two and left one white for
decorating.
The magazine had lots of helpful advice if your royal frosting was too
stiff, too water -- which I didn't actually read.
There was, as noted in a previous note, a warning that pregnant women
should not eat this frosting as it contains raw egg whites.
|
| 4069.6 | royalty | HSOSS1::DOBIAS | | Wed Dec 20 1995 16:29 | 4 |
| I had seen another program where Martha mentioned the royal icing and
suggested using a powder form of egg whites. Apparently this is
available in speciality stores. She did not give the specific name of
the product.
|
| 4069.7 | | CSC32::M_EVANS | cuddly as a cactus | Thu Dec 21 1995 08:06 | 1 |
| I think it is called something ike powdered merange
|
| 4069.8 | | BIGQ::GARDNER | justme....jacqui | Thu Dec 21 1995 09:53 | 3 |
|
HEALTHFOOD stores should carry that product.
|
| 4069.9 | Wilton's Meringue Powder | WMOIS::PAGLIARULO | | Wed Jan 03 1996 12:00 | 8 |
| Wilton's (the cake decorating supply people) make a meringue powder
that is available wherever their pans and food coloring are sold. I
bought mine at Kitchen Etc in Nashua. I believe the frosting recipe
is on the container...a blue and white canister about the same size
as the one used for baking powder.
michele
|