Have you ever wanted to make sprinkles at home? I know, me too!
Seeing this novel egg substitute idea last week left me looking for an excuse to try it out. For the sprinkles, I used Brave Tart’s recipe, but replaced the egg white with tapioca gel and added lemon extract for fun.
1 cup powdered sugar
2 teaspoons tapioca gel*
2 teaspoons water
1/4 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
Pinch of salt
Food coloring as needed
It’ll look like a thick royal icing. After blending well, place mixture in a plastic bag. Snip a tiny corner from bag to pipe onto parchment paper. After the sprinkles have dried completely (about a day), peel or scrape off parchment. Store airtight or use right away in your favorite cookie recipe.
*Tapioca Gel adapted from Cake and Commerce
3/4 teaspoon tapioca starch
1/3 cup water
Combine and heat in a microwave safe cup for 30 seconds at full power. Stir. Heat another 15 seconds. Let gel cool completely before using. Touch it, feels just like an egg. Mind = scrambled.
For the dough, I used a favorite gluten free sugar cookie recipe, but made a few changes. Using two tablespoons of the tapioca gel to replace the egg also eliminated the need for xanthan gum. Interesting, huh?
Have you used tapioca gel to replace eggs or gums in recipes? Let’s hear about it, because this concept is totally new to me.