Calaveras de Azúcar (Sugar Skulls)

Ingredients

• 3 cups granulated white sugar
• 1 tablespoon meringue powder
• 2 teaspoons water, plus more as needed
• 1 cup powdered sugar, sifted
• 3 tablespoons meringue powder (for royal icing)
• 3–4 tablespoons warm water (for royal icing)
• 2 teaspoons raspberry extract (for pink color and flavor)
• 10 drops red gel food coloring
• 1 teaspoon vanilla extract
• 2 tablespoons corn syrup (for glaze sheen)
• Edible gold and silver luster dust, for decorating
• Assorted colored royal icing (purple, yellow, orange) in piping bags, for hand-painted details

Steps

1. 1

   1. Combine granulated sugar and meringue powder in a large bowl, then add water one teaspoon at a time, mixing with your hands until the mixture holds together like damp sand when squeezed.

2. 2

   2. Pack the mixture firmly into skull molds, level the backs with a spatula, then unmold onto a parchment-lined sheet and let the skulls air-dry at room temperature for at least 24 hours until completely hard.

3. 3

   3. Make the royal icing base by beating powdered sugar, meringue powder, and warm water with a hand mixer on high for 5 minutes until stiff peaks form; divide and tint portions with gel food coloring.

4. 4

   4. Pipe intricate floral and geometric patterns onto the dried skulls using the colored royal icing in fine-tipped piping bags, then allow decorations to fully set for 2 hours.

5. 5

   5. Whisk together the pink glaze by stirring powdered sugar, raspberry extract, red gel coloring, corn syrup, and just enough warm water to reach a pourable ribbon consistency.

6. 6

   6. Tilt a small pitcher to drizzle the pink glaze slowly over each skull, letting it pool in the decorated grooves; dust with luster dust once the glaze is set, about 30 minutes.