Page 58 - Pastry & Baking Magazine

6.
Sprinkle dough with powdered
sugar to keep it from sticking.
7.
Roll to 1-cm thickness.
8.
Wrap rolled dough with
plastic wrap.
9.
Ingredients for EggWhite Glace:
powdered sugar, orange zest,
and egg whites.
10.
Combine powdered sugar and
orange zest in mixer. Then add
egg whites.
11.
Mix until a smooth molasses-
like consistency.
12.
Using a scraper, spread a
1.5-
mm (
1
/
16
-
inch) layer of
egg white glace on top of the
rolled dough.
13.
Cut dough with star cutter.
14.
Clean cutter in a bowl of water
if it starts to stick to the dough.
15.
Baked cookies out of the oven.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Sweet Spectrum
56
Pastry & Baking
North America