A good example that can always be done by hand is beating an egg, whether it. This method, in fact, is great for smooth textures and mixtures of lighter consistency because it is much simpler. I like using meringue instead of egg whites because I’m terrible at remembering that I have egg whites in the fridge that I have to use by a certain time. The first thing that comes to mind because it is the simplest to blend without a mixer is a manual option, that is to say, a device that is not electric. The icing recipe I used is one I modified from Cookie Craft, which was one of the cookbooks I bought with an early birthday present Chapters giftcard (the other was The Pioneer Woman Cooks). Yes, I’m probably insane, but it worked and I really wanted to decorate cookies today. To mimic the normal speedy action of a mixer, I whisked nonstop…… for the required 10 minutes. I pulled out my handy Pampered Chef whisk, setting myself in front of the television with a DVD of Gilmore Girls, rolled up my sleeves and went to town. I’d probably been putting it off due to fear of failing, but honestly it was much easier than I expected. This meant one thing that I’ve been putting off for the last week – attempting to make royal icing without my beloved mixer ( RIP). Today was a snow day in the GTA and due to the terrible road conditions, I didn’t have to go to work.