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Easy
15mins
30-60
Rated 3.3 stars by 21 users
30 medium gingerbread men, or 60 small
15 minutes
This icing is for Gingerbread Cookies.
1 egg white
¼ tsp lemon juice
1 cup icing sugar, sifted
To make the icing, beat the egg white with an electric mixer until soft peaks form in a mixing bowl. Add the lemon juice. Then, start adding the icing sugar gradually, spoon by spoon. Keep beating until stiff peaks form.
Transfer the mixture to a piping bag and decorate your cookies.
Tips
• If you do not have a piping bag, use snap lock bags for piping decorations onto Gingerbreads.
• To easily fill a snap lock bag, put it into a tall glass and fold edges over the rim of the glass.
• Spoon icing mixture into the snap lock bag and push the mixture into one corner of the bag.
• Close the bag or secure the top of the bag by twisting it so the mixture does not come out of the other end as you pipe.
• Make a very small snip in the corner of the snap lock bag with a pair of scissors and start piping icing onto cooled Gingerbread (Lebkuchen).
Amazing I love it the lemon gives it that extra zing!
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
© 2026,
Gewürzhaus.
