Pastillage

By chelyc13

This recipe is from "The Gingerbread Architect" by Susan Matheson. Clarkson Potter Pub. 2008

Ingredients

• 1 large egg white
• 2 1/2 cups confectioners' sugar
• 2 teas gum tragacanth

Preparation

Step 1

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg white on medium speed until it becomes foamy. Switch to the paddle attachment, add the confectioners' suigar, 1/2 cup at a time, and mix on low speed until the ingredients come together into a ball.

2. Add the gum tragacanth and mix on low speed until incorporated. Continue to mix until the pastillage is a stiff but smooth paste.

3. Wrap tightly in 2 layers of plastic wrap and store in a ziplock bag or an airtight container in the refrigerator for up to 1 month.