Homemade Sprinkles

1. 1

   Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.

2. 2

   Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.

3. 3

   Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.

4. 4

   Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.

5. 5

   Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150u00b0F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.

6. 6

   Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.