Candy Eyes

Make hundreds of cute candy eyes using royal icing.

Course Dessert

Cuisine American, English

Prep Time 15

Drying Time 1

Total Time 1 15

Servings servings

Calories 53kcal

Beat egg whites large bowl with mixer at high speed until foamy
Gradually add sugar
Beat at high speed until thickened and desired consistency
If using meringue powder, add meringue powder into the bowl with the powdered sugar, stir to combine and then add in water and beat to right consistency.
If it is too thick add a few drops a water, a little at a time. If it is too runny add some more sugar.

Cover a cookie sheet with parchment paper.
Fill a disposable cake bag with a number 3 or 4 round tip attached with 2/3 of the white royal icing.
Holding the bag straight up, make dots of white icing.
Add black food coloring into remaining icing. Put the black royal icing in a piping bag with the same number tip. Go back and add a small black dot on each white dot to make the pupil.
Let them sit out to air dry for 12-24 hours to harden. Larger eyes may take 35 hours to dry. They are dry when they are dry to the touch and lift easily off the parchment paper.

If your icing is the right consistency the little point that is left will settle back down into the eye. But if it doesn't, add a few more drops of water to your icing. If the eye spreads too much, your frosting is too thin. Just add a little more of the mix.

And be sure and keep your tip clean by wiping it off often. Royal icing sets up quickly and it will start to harden on the outside of your tip.

Calories: 53kcal | Carbohydrates: 13g | Sodium: 5mg | Potassium: 5mg | Sugar: 13g