准备

• 在装有搅拌附件（或带有手持电动搅拌机的大碗中）的立式搅拌机中，将粉状蛋清和6汤匙搅拌。低速的温水结合在一起。然后静置，在5分钟的时间内搅拌几次，直到粉末吸收水并溶解。将混合速度提高到中等，然后跳动至泡沫，大约1分钟。加入糖果糖，以低速混合直至混合，约1分钟。将速度提高到高，然后打到3至5分钟的混合物浓稠和光泽。如果看起来太薄，请一次加入更多糖。
• 在这一点上，您可以着色和/或调味糖霜。要制作几种颜色，请将结冰分成单独的容器中的小批量。使用牙签或蛋糕测试仪在糖霜中添加少量的凝胶食品着色，搅拌直至平滑且无条纹，并根据需要添加更多颜色。如果使用（如果使用）添加您选择的调味料，并搅拌直至充分混合。
• To outline a cookie:将一些糖霜倒入装有小尖端的糕点袋中。首先在一块纸板或蜡纸上练习；如果糖霜太厚而无法均匀地管道，请将其放回碗中，一次滴水，一次或2滴，直到易于管道，直到它保持形状。用糖霜概述饼干。
• At this point, decorate the outline further while it’s still wet with your choice of topping (see below), or if you want to fill in the outline completely with icing (see flooding, below) set the outlined cookies aside to dry until tacky, about an hour, depending on the humidity of your kitchen.
• 用结冰（洪水）覆盖整个饼干：Thin some of the icing by stirring in cold water, 1 tsp. at a time, until just pourable; you don’t want flooding icing to hold its shape but rather to fill in and cover an area on the cookie, so the consistency should be like melted chocolate. Spoon the flooding icing into a pastry bag fitted with a medium plain tip. Pipe a tight zigzag of flooding icing inside the border of an outlined cookie and then use a toothpick to spread the icing in an even layer out to the edges.
• 如果您要用其他装饰性浇头（例如Dragées或打磨糖）装饰饼干，请在糖霜仍然湿时添加浇头。静置约10分钟，然后倒转曲奇以除去多余的浇头。
• 当饼干完全装饰时，将其放在一边完全干燥，2-1/2至4小时。
• 打包冰饼干：Pack each cookie in individual cellophane envelopes and layer between sheets of thin foam in a cookie tin or box.

Make Ahead Tips

If not using the icing immediately, put a damp paper towel directly on the surface to prevent a skin from forming; you can let the icing sit at room temperature for up to 2 hours. If not using within 2 hours, cover the bowl with plastic wrap and refrigerate for up to 12 hours. Let the icing come back to room temperature before using. If the icing is stiff, add a few drops of water and beat briefly on low speed to loosen.