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1
Place the sugar for the frame in a pan, insert a candy thermometer and begin to cook the sugar.
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It is ready when it reaches 320 degrees F. Have the line drawing ready and enlarged to the size you need.
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3
Have 4 heatproof spouted measuring cups in a warm oven, ready for your stained glass sugar.
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4
Arrange 4 metal rulers on a silicone baking mat in the shape of a frame the same size as your drawing.
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5
Pour the cooked frame sugar inside the frame outline so that it is about 1/4-inch thick.
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6
When the sugar has cooled, place the line drawing on the work surface and remove the sugar sheet from the ruler frame and place it over the drawing.
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7
Place some Royal Icing into a cornet and use it to trace the outlines on top of the sugar frame.
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8
When all of the outlines are drawn, place the ingredients for the stained glass in a pan, (this is your second batch of sugar) insert a candy thermometer and cook to 320 degrees F, divide the sugar evenly between the heatproof, warm measuring cups.
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Add a few drops of food color (pick colors that will work with your drawing) to each cup of sugar and stir with wooden skewers.
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10
It is best at this point to use some heavy cotton gloves to protect your hands.
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Pour 1 of the colors into a cornet and use it to fill in the spaces that you want to be that particular color.
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Use 1 color at a time.
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You can reheat the sugar in the microwave as long as it is in the measuring cups but you cannot reheat the sugar when it is in the paper cornet.
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14
When all of the spaces on your drawing have been filled to your satisfaction, you are ready to display your stained glass masterpiece!
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15
To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
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Add the lemon juice and continue whipping until completely incorporated, about 3 minutes.
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The lemon juice whitens the royal icing.
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The royal icing should be light, fluffy, and slightly stiff.
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You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
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Place the royal icing in a small piping bag or paper cornet.
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How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper.
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22
It is usually used to make fine decorations.
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Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper.
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Hold the middle of the long side of the triangle between 2 fingers of 1 hand.
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Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion.
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26
The tip of a cone will form where your thumb and finger hold it on the long side.
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Release your grip from the long side, so that you are now holding the 2 corners where they meet.
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The paper will already resemble a partially formed cone.
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Roll the remaining tail until it is completely rolled into a cone.
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There will be 1 point sticking up from the open end.
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Fold it inside toward the center, and crease the fold.
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Now you should have a cornet.
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To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening.
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34
Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
