Raw egg-white sugar icing

Raw egg white icing is a basic of Hungarian pastry: a white, glossy glaze that sets hard on cakes, gingerbread and biscuits. Use only pasteurised egg white, since it isn't cooked. Lemon juice whitens and stabilises it.

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Method

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1. Sift the icing sugar through a fine sieve into a clean, grease-free bowl.
2. Add the egg white a spoonful at a time, stirring constantly. You need just enough to make a thick, spreadable, smooth paste.
3. Add the lemon juice, vanilla and a pinch of salt, then beat for 10-15 minutes (or 5 minutes with a mixer) until you have a glossy, smooth, cream-thick glaze. ⏱ Timer: 10 min
4. If it is too thick, add a few drops of lemon juice or egg white; if too thin, add more icing sugar.
5. Brush the crumbs off the cooled cake and coat it evenly with the glaze using a spatula.
6. Let it dry at room temperature for 30-60 minutes. Do not put it in the oven, as it will crack and yellow. ⏱ Timer: 30 min

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

• Use pasteurised egg white.
• Keep the bowl and tools grease-free.
• Store airtight, covered with a damp cloth.
• It can be coloured with food colouring or cocoa.

Frequently asked questions

Without egg?

A glaze of lemon juice, icing sugar and water is an alternative.

How long can it be stored?

2 days in the fridge, airtight.

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