royal cookies

Ingredients

• 350 g of wheat flour
• 120 g of powdered sugar
• 200 g of cold butter
• 1 egg
• 1 tablespoon of baking powder
• a muffin tin, lined with parchment paper
• 2 egg whites
• approximately 600 g (5 packets) of powdered sugar
• 2 to 3 drops of lemon juice
• For the colored glaze: food coloring

Combine the flour, sugar, and cold butter in a mixer until you have a smooth dough.

Add the egg and baking powder, and mix well to obtain a smooth, firm batter.

Transfer to a lightly floured surface and form a ball. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 180 °C (350 °F).

Roll out the dough on a lightly floured work surface to a thickness of about 4 mm. Cut out shapes using a cookie cutter or knife, and place them in the baking pan lined with parchment paper.

Bake for 25 minutes, or until the cookies are golden brown.

In an electric hand mixer, whip the egg whites to stiff peaks. Gradually add the powdered sugar and mix until you have a smooth, glossy cream. Then, add the lemon juice.

If you want to color the cream, divide it into portions and color it with food coloring.

To use the cream, use a whisk. If you don’t have a whisk, whip the cream by hand.