Sugar skulls (Calaveras de Azúcar)

Ingredients

• 2 cups granulated white sugar
• 1 teaspoon meringue powder
• 1 tablespoon water
• 2 cups powdered sugar
• 3 tablespoons aquafaba (or egg white)
• 1/2 teaspoon cream of tartar
• Gel food coloring in pink, yellow, and turquoise
• 2 tablespoons light corn syrup
• 1/4 teaspoon silver luster dust
• 1/2 teaspoon vanilla extract
• Skull-shaped sugar mold (2-piece, standard calavera size)

Steps

1. 1

   1. Combine granulated sugar, meringue powder, and water in a bowl; mix until the sugar holds together when squeezed like damp sand. Pack firmly into both halves of the skull mold, scrape flat, and unmold onto a sheet of parchment. Allow the shells to air-dry for at least 8 hours or overnight until firm on the outside.

2. 2

   2. Hollow out the still-soft interior of each skull half with a spoon, leaving roughly a 1 cm shell, then press the two halves together with a thin layer of the same damp sugar mixture acting as glue. Let dry completely for another 4 hours.

3. 3

   3. Beat aquafaba and cream of tartar to soft peaks, then gradually incorporate powdered sugar and vanilla to form a stiff royal icing. Divide into small bowls and tint each portion with pink, yellow, and turquoise gel coloring.

4. 4

   4. Transfer each colored royal icing into piping bags fitted with fine round tips and pipe floral motifs, vines, dots, and scrollwork over the skulls. Allow the icing decorations to set fully for at least 2 hours.

5. 5

   5. Gently warm corn syrup in a small saucepan over low heat, whisk in silver luster dust until fully dissolved and shimmering. Just before serving, slowly drizzle the silver syrup from a spoon over the crown of each skull, letting it trickle down into the decorative details.