We all know water-based icing, but did you know that icing with egg whites gives a shiny surface and dries faster than water-based icing? Use pasteurized egg whites for safety and durability. You need 1 container of pasteurized egg whites (1.5 egg whites) and 150 g of Siúcra or McKinney Icing Sugar. Put the ingredients in a bowl and whisk them into a fluffy mass. The more you whisk, the thicker the consistency becomes.

Make thicker icing for edges and details, and thinner icing for filling larger areas. You can adjust the thickness with more icing sugar for a thicker consistency or more liquid for a thinner consistency.

Create colorful designs with fruit or paste colors. Paste colors are concentrated and give strong shades with even small amounts. If you want to make multiple colors, divide the icing into small portions before adding color.

Consider using natural colorants like beet juice (about 1-2 tbsp) or turmeric (a pinch) to create different shades.

Add flavor to the icing with flavorings like vanilla essence, lemon, lime, orange, or cocoa (1-2 tbsp).

For fine details and precise lines, use a piping bag with a small nozzle. If you don't have a piping bag, you can use a freezer bag and cut a very small hole in the corner.

Use small wooden skewers/grill skewers to distribute the icing precisely or to draw and make small details and patterns with or in the icing.

Cut and use small stencils to draw stars, hearts, or circles on your Christmas hearts. Or to sprinkle icing sugar in patterns over them.

Achieve a festive look with sugar pearls, edible glitter, stars, or snowflakes.

Besides traditional sprinkles, you can use chopped nuts, dried fruit, or edible herbs like rosemary or thyme. You can also create small figures from fondant for decoration, such as elves, reindeer, or other Christmas figures.

Once the icing has dried, store your Christmas hearts in an airtight container. If the hearts need to be stacked, place baking paper between the layers to prevent the icing from smudging.

If the cookies are only for decoration, they can last a very long time. If they are to be eaten, the shelf life is about a week when stored correctly.

You can also make the Christmas hearts for decoration on the Christmas tree, in windows, or on branches. It just requires a hole for a string or ribbon. Remember to make the holes before baking the hearts.

Homemade and personally decorated Christmas hearts are a fantastic gift idea. Decorate the hearts and wrap them beautifully as gifts for family and friends.