Tonawanda News

Features

June 6, 2013

PINSPIRED: Sugar hearts pretty, but messy

Tonawanda News — I struggled over whether to dub this one “pin it” or “don’t pin it.”

Because really, they’re kind of neat. Sort of cute. Mostly easy.

But also pretty messy. A little annoying. Perhaps a bit wasteful.

As an amateur cake-, cookie- and cupcake-decorator, I’m always on the lookout for new and easy ways to dress up a baked good. The original pin I found was visually interesting, and you never know when you might need a little something extra to perk a cake up. I pinned it and forgot about it until this week, when I needed something relatively quick for this column.

The sugar hearts needed only three ingredients and equipment I already had. Score.

For this recipe, you need white sugar (the amount varies, but I suggest at least three cups), egg white (I used whites from two eggs) and paste/gel food coloring (I use Americolor, but Wilton is available a little more readily at many craft stores). Put 1/2 cup sugar in a bowl. Add a bit of food coloring. Stir until blended. This is a little more annoying than it sounds, because the coloring will clump up and make little food-coloring clots in your sugar. Just keep breaking them up and stirring until your sugar is a nice uniform color.

Add egg white. The instructions I was going by suggest a teaspoon, but I found I needed a bit more. Careful, though, because it goes from “too dry” to “too wet” pretty quickly. Stir. You want the sugar to be the consistency of wet sand. 

When it is, line your work area with a piece of parchment paper and plop a scoopful of the sugar mixture down. Pat flat, making it about 1/4-inch high and as level as you can. Some instructions suggest using a rolling pin. That did not work well for me. Your hands should work fine.

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