Dear cookies friends.
I have been using royal icing transfers a lot these days. I use pretty stiff consistency, small designs no coloring. Just simple white. Even after 12 hours in the dehydrator, it crumbles in my hands. I use wax paper, no oil.
On the cookies, the drying is perfect. The temp of the dehydration is set at 95F.
Thank you all for your help
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How old is your icing? Perhaps it's been made for longer than 2 weeks?
It could be for bad quality meringue poder ( experienced twice). They need more time to dry, it could be dryed outside but not on the wax paper. Not so fresh royalicing. To thin.
I'm confused - the post title says the transfers are not drying, but if they're crumbling and falling apart, it sounds as if perhaps they were over-dried?? Can you share an image?
How long were they in the dehydrator? I also think it could be the meringue powder. This is why I prefer working with whites or pasteurized whites - no additives to mess up the icing or drying time.
Thank you for your quick responses, ladies.
They were in the dehydrator for more than 12 hours. I remember putting them in overnight, then another 6 hours next day . . . hemm, so that makes sense Julia .
Also as I remove them from the dehydrator, they kind of feel warm to the touch & so fragile, while leaving them set at room temp, they rebuild structure & become less fragile.
What would be the best time in-out to dry the transfers?
Thank you all again
I'd only leave them in as long as it takes for them to easily separate from whatever it is you piped them on. The exact time will depend on the size of the transfer (i.e., the amount of icing involved). I haven't dried too many transfers to give a reliable estimate, but I'd say no more than 30 minutes to dry all the way through (for something small).
