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royal icing dimples

I'm having a fairly consistent problem which involves a peculiarity of my royal icing. My technique with cookies is to outline and then fill. What often happens is that the narrow areas dimple or create a sinkhole. The wider areas never have this problem.

I've tried thinner fill and "stirring" the tiny areas with a pin to break up any possible air bubbles, to no avail. Whipping the royal with my handheld mixer just before applying it still yields many sunken areas but fewer sink holes.

Any ideas or suggestions?

Reply to
cookienan
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I have never experienced that so called royal icing dimples on cookies. That particular icing is quite stable, if it happens that there are odd sized gas bubbles that serves as locus point for deflation/ degassing which led to dimple formations its maybe ( the icing )it was not properly made. If its overmixed the albumen proteins will be denatured resulting that when piped in narrow lines it will break in some weak point. You can either need not beat the icing to the maximum limit of aeration to confer some flexibility or reduce your beating time slightly. You can also modify the beating speed. In order to ensure a uniform sized bubble structure, Right before it has reached its optimum icing volume reduce the mixing speed to medium in order to subdivide the larger gas bubbles to smaller sized cells which are more stable. So when you piped it in narrow lines it will not be prone to formation of weak points. Roy

Reply to
Roy

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