Calaveras de azúcar

Ingredients

• 4 cups granulated white sugar
• 2 teaspoons meringue powder
• 1 tablespoon water, plus more as needed
• 2 cups powdered sugar, sifted
• 3 tablespoons pasteurized egg whites
• 1 teaspoon pure vanilla extract
• Gel food coloring in red, blue, yellow, green, and black
• 2 tablespoons edible gold and silver glitter dust
• Assorted edible gems and sequins for decoration
• 1 tablespoon shortening, for greasing molds

Steps

1. 1

   1. Combine granulated sugar, meringue powder, and just enough water so the mixture holds its shape when pressed — it should feel like damp sand.

2. 2

   2. Lightly grease skull molds with shortening, pack the sugar mixture in firmly, smooth the back flat with a spatula, then invert onto a parchment-lined baking sheet and lift the mold away.

3. 3

   3. Let the skulls air-dry uncovered at room temperature for at least 8 hours or overnight until the outer shell is completely hard; the interior will remain slightly soft.

4. 4

   4. Beat powdered sugar, egg whites, and vanilla on medium-high speed for 5 minutes until stiff, glossy royal icing forms, then divide into small bowls and tint each portion with gel food coloring.

5. 5

   5. Pipe decorative flowers, swirls, dots, and eye details onto each skull using fine-tip piping bags, working one color at a time and letting each section set for 10 minutes before adding adjacent colors.

6. 6

   6. While the icing is still slightly tacky, press edible gems into the design and dust the entire surface with edible glitter using a dry brush for a shimmering finish; allow to fully dry for 2 hours before displaying.