Fine Icing for Tarts and Puffs

Ingredients

• 4 ounces (about 1 cup) Powdered sugar (confectioners' sugar) (Refined loaf sugar in original recipe; use modern powdered sugar)
• 1 whole Egg white, large (At room temperature)

Instructions

1. 1Sift the powdered sugar through a fine-mesh sieve into a medium bowl to remove any lumps. This ensures a smooth, lump-free icing.
2. 2In a clean bowl, beat the egg white with a whisk or fork until it becomes slightly frothy but not stiff. You want it just loosened and foamy.
3. 3Gradually add the beaten egg white to the sifted powdered sugar, stirring constantly. Add just enough egg white (you may not need all of it) until the mixture becomes thick and bright white, with a smooth, spreadable consistency. The icing should hold its shape but still be fluid enough to brush on.
4. 4Once your tarts or puffs are fully baked, use a pastry brush or clean feather to spread a thin, even layer of icing over the top of each pastry while they are still warm.
5. 5Return the iced pastries to a low oven (around 200°F/95°C) for 3-5 minutes to dry and harden the icing. Watch carefully to ensure the icing does not brown or the pastries do not over-bake. The icing should dry to a matte white finish.