8 ounces powdered sugar
½ teaspoon salt
1 egg white
1 teaspoon Gluten Free vanilla, or other G-Free extract
assorted food colorings
as many piping bags as you have colors, fitted with a small, plain tip
Mix the first four ingredients until a semi-thick paste forms.
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment or wax paper, pipe out as many long, thin lines as you can. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break. Chop the lines into fairly long pieces for "jimmies" or quite short for "hundreds and thousands".
Store in an airtight container, indefinitely.
Recipe and article courtesy of Stella Parks, Bravetart. Check out her cookbook: BraveTart: Iconic American Desserts. The recipes in Stella's book aren't gluten-free, but they provide lots of ideas for converting to GF!
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