December 9, 2010 - 5:51am
Glazing Cookies
Another cook in the house has had trouble with an egg yolk glaze for quarter inch thick almond flour cookies (with some white ap flour). It shrinks, cracks and sometimes even falls off.
Is there a tried and true method for a glaze that will remain uniformly on the cookie?
Many thanks.
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before it's baked?
It is brushed on before going in the oven. Your ideas will be welcomed.
I was digging in my recipe file and can only find yolk glazes that are not cooked.
One yolk, 150g powder sugar whipped until foamy and spreadable with drops of lemon juice some with a little scraped vanilla bean pulp, others without. Spread on cold baked cookies. Was also looking up Butterbrot plaetzchen or Falsches Butterbrot. And I'm having no luck with the baked yolk glaze.
Sorry I couldn't find it unless you want the one yolk with 1/4 teaspoon if water (remove the yolk sack by cutting it open and lightly pressing out the yolk) mixed well and brushed onto the cookie before baking. This mixture can be divided and colored with food colors. A few drops of honey might help it stick better.
It's something that sounds simply, but my wife has had trouble with this from the first. We still have no clue how to glaze an unbaked cookie. One suggestion from elsewhere was to spray it on. Anyway, thanks again.,
I've never seen a colored cookie glaze that was put on before baking. The baked glaze I've seen is meant to be more textural-crackled,browning,shiny or melted (like chocolate/candy coating). It would be interesting to see the recipe for the cookie and the glaze.
Another thought is that the almond flour based cookies may shrink more as they cool than AP flour based cookies so any glazing that goes on top may need to be more "flexible" as it cools or it pinches right off. No amount of "glue" will hold it on-it needs to be a gooier-softer texture topping so it can shrink and fold itself with the cookie as it cools.
http://allrecipes.com//Recipe/egg-yolk-tempra/Detail.aspx
I did a search on glazing unbaked cookies and ended up with nothing but somewhere found a reference to "egg tempera". There is a whole Egg Tempera Society-but that is for actual paintings. Turns out moms worldwide have used this technique for some beautiful cookies for many years.
The link above has some review comments and I take it that one trick is to apply the glaze thinly-make it watery to start and it won't be tricky to do that. Also I still think the shrinkage may be an issue with the nut-flour base to the cookies. You may need to make the glaze very watery or use another glaze to apply after they are baked.(I don't like using raw eggs these days.)
Have fun and let us know what happens.Off to research egg tempera. Thanks!