Finally ! I was finally able to make a gingerbread house! It's not for lack of having wanted to for several years, it's more a question of timing. To be honest, I got help! For lack of elf available, I called Wilton, the American brand of pastry utensils. Do you know that she sells a kit to make her house? On this date, it is out of stock on all pastry e-shops of course, a victim of its success :)
The kit includes the gingerbread cookies (which smell divinely good) pre-cut to the right dimensions, royal icing, a pastry bag with the adapted round nozzle, candies to decorate.
I don't mind using the cookies provided and not baking them myself: I don't plan to eat the house, it will just serve as a decorative element for the Christmas period. This prevents me from wasting ingredients.
However, I have a caveat to the icing provided. It turns out that I didn't like its texture at all, which is difficult to work with. So I preferred to make mine, which is much easier to use. I give you the recipe below.
For the assembly of the house, we start by gluing the walls together, then pose the two roof sections, then decorating with a pastry bag and placing the candies.
A nice activity to do at home during the month of December, it will give you a little touch of festive decoration as a bonus :)
Royal icing (for Christmas gingerbread house)
- 430 g icing sugar
- 2,5 tbsp meringue powder meringue powder
- 60 ml water
- In a container, combine the icing sugar and meringue powder.
- Add water and mix with a fork until you get a sticky texture.
- If the texture is too liquid, add icing sugar, if it is too thick, add water.
- Fill a pastry bag fitted with a very small round or fluted tip.