Almond Paste and Royal Icing

almond_paste_royal_icing

Almond Paste

Preparation time: 10 minutes
Enough to cover the top and sides of a 20cm (8 inch) round cake

– 225g (8oz) icing sugar.
– 225g (8oz) ground almonds.
– 2 tablespoons Two Chicks liquid egg white.
– 2 teaspoons lemon juice.

1. Sift the icing sugar into a mixing bowl and stir in the almonds.

2. Lightly whisk the two chicks egg white and lemon juice together, then add to the mixing bowl, stirring with a wooden spoon to make a stiff paste.

3. Transfer to a work surface sprinkled with icing sugar and knead for a few moments until smooth. Use as required.

Tip: Add 2-3 drops of yellow food colouring if you prefer a brighter almond paste.

Royal Icing

Preparation time: 20 minutes
Enough to cover the top and sides of a 20cm (8 inch) round cake

– 4 tablespoons two chicks free-range egg white.
– 2 teaspoons lemon juice.
– 450g icing sugar.

1. Whisk the two chicks egg white until foamy, then add the lemon juice.

2. Sift the icing sugar, then gradually beat into the egg white, using a wooden spoon. The icing will become very stiff and snowy white, standing in peaks.

3. Keep covered at all times with cling film to prevent it from drying out. Use as required.

Tip: Use a nylon sieve for sifting the icing sugar, as metal ones can taint its flavour.

Nutritional Information

Almond paste
Total recipe
2277kcals/9527kJ
49g protein
252g carbohydrate of which 243g sugars
126g fat of which 10g saturates
17g fibre
105mg sodium equivalent to 0.25g salt

Royal Icing
Total recipe
1801kcals/7535kJ
3g protein
473g carbohydrate of which 468g sugars
0g fat of which 0g saturates
0.03g fibre
146mg sodium equivalent to 0.35g salt


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