Royal Icing (Jacques Torres) Recipe

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Royal Icing (Jacques Torres)
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Ingredients
5
Count
Nutrition
2278
Calories
Total time
10
Minutes
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Ingredients:

  • 1 large egg white
  • 1 1/2 cup powdered sugar
  • how to make a cornet, method follows
  • food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Directions:

  1. To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
  2. Place the royal icing in a small piping bag or paper cornet.
  3. *RAW EGG WARNING
  4. How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
  5. The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
  6. Cut an 8-by-12-by-14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
  7. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2277.52 Kcal (9536 kJ)
Calories from fat 968.6 Kcal
% Daily Value*
Total Fat 107.62g 166%
Sodium 2634mg 110%
Potassium 5587.09mg 119%
Total Carbs 310.3g 103%
Sugars 197.13g 789%
Dietary Fiber 0.44g 2%
Protein 25.36g 51%
Vitamin C 7.7mg 13%
Iron 0.1mg 1%
Calcium 173.4mg 17%
Amount Per 100 g
Calories 456.49 Kcal (1911 kJ)
Calories from fat 194.14 Kcal
% Daily Value*
Total Fat 21.57g 166%
Sodium 527.94mg 110%
Potassium 1119.83mg 119%
Total Carbs 62.19g 103%
Sugars 39.51g 789%
Dietary Fiber 0.09g 2%
Protein 5.08g 51%
Vitamin C 1.5mg 13%
Calcium 34.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54.4
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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