Iced heart-shaped biscuits make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to achieve a gorgeous and smooth result that sets hard.
To use the excess dough after cutting out the hearts, gather the excess pieces, knead them briefly and roll them out and cut them out as described above.
Sift 375g icing sugar into a bowl. Into a separate bowl whisk 2 eggs whites (about 60g) until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time until the mixture becomes very stiff and stands up in peaks. If desired, you can also add a teaspoon or two of lemon juice to thin the mixture out. For an eggless royal icing version, use 375g royal icing sugar with about 40 to 50ml lemon juice (more or less depending on the consistency you desire).
I made this recipe exactly as written, and the cookies were a melted mess. I chilled the dough overnight and rolled it out this morning, but when I baked them they spread horribly and didn't hold their shape at all. I thought that maybe I'd left the dough out too long when rolling/cutting, so for the 2nd pan I cut the cookies and then put the tray back into the refrigerator for 30 minutes just to make sure the butter was cold. No dice - they melted and spread, too. But the flavor was delicious, definitely enhanced by the lemon zest. - 14 Feb 2019 (Review from Allrecipes US | Canada)
Love the video. very well made. - 07 Feb 2019 (Review from Allrecipes US | Canada)
This is the only demonstration on the whole All Recipes that shows you how to decorate a cookie with Royal Icing. Thank you it was very helpful. - 15 Apr 2018 (Review from Allrecipes US | Canada)