measuring table

medicine

To make the pearls

Directions:

To make the pearls:

There are many sources for pearlized gumballs, but if you are unable to find them pre-made, it’s easy to make your own. Using some pearl dust from the cake decorating section of the craft store, you can convert plain white gumballs into shimmering pearls. With a dab of water or vodka (the alcohol evaporates more quickly than water) on your paintbrush, dip the brush into the pearlizing powder and paint your white gumballs. Let them dry—and they’re ready to use in your oysters.

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Quick sugar icing

For the icing:

1 egg white

1 cup powdered sugar

Pinch of cream of tarter

1/2 teaspoon clear vanilla extract

To make the icing:

Beat egg white and cream of tarter in the bowl of an electric mixer until foamy. Add in powdered sugar and beat until mixture forms stiff peaks. Add vanilla extract. If the frosting is too stiff to pipe, add water a half teaspoon at a time until it’s the right consistency.

Now, pipe frosting onto the tops of the Madeleines. Run a bead of icing around the outsides, and then add ridges to the tips.

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Quick Sugar Icing

Makes about 1 cup of frosting

1 cup confectioner’s or powdered sugar
2-6 tablespoons milk or other liquid
½ teaspoon vanilla or almond extract

Measure the sugar into a bowl. Add 2 tablespoons of milk and the extract. Stir until it forms a thick, creamy paste. If desired, thin the frosting into a glaze with additional tablespoons of milk.

Frosting will keep refrigerated in a sealed container for up to a week. Allow to come to room temperature and stir gently before using.

Related: My Tussle With Royal Icing

(Image: Emma Christensen for the Kitchn)