DIY Sprinkles

Step 4: Create Sprinkles

After 24 hours, you are ready to create your sprinkles. Using a sharp knife, cut each dried piped line into desired size sprinkle.


Store in an airtight jar or container.

Comments

[ccreswell]

Has no one mention the raw egg whites and bacteria/salmonella???? Maybe pasteurized egg whites would be better.

[corycar]

Really? For heavens sake, how did I live 45 years and not die of salmonella?

For you "Egg scaredy cats" out there, salmonella/bacteria comes from the OUTSIDE of the egg, i.e. the shell. (yes, i know the shell is permeable, etc) but if you prewash the egg in warm soapy water, or even anti-bacterial lotion, odds are you will be a-okay. (and obviously let the lotion dry first).

Now, all you have to do is watch out for those EVIL peanuts... and GLUTEN!!!!

[GummiBear]

I am not really afraid of raw eggs if they are mixed in with something that was fridge'ed. But i didn't know that salmonella came from the SHELL! I will be sure to share that with my family whenever i am eating cookie dough or pancake batter or something else like that. :]

[sneakyfox]

For those who are scared of salmonella, you can buy meringue powder, which is an egg substitute. I use it in icings all the time because I don't always have eggs. Michaels sells it in the baking aisle. It comes in a tin can and lasts quite a while. :)