Vanilla Glaze

Step 1

Put the four ounces icing sugar, one white from a commercially pasteurised shell egg suitable for uncooked dishes and one teaspoon food-grade vanilla essence in a small enamelled saucepan. Warm gently on the stovetop, stirring with a wooden spoon, for about five minutes or until lukewarm. Use the glaze promptly as required; refrigerate it and any coated pastries at 4°C or colder if they are not served promptly.