In my kitchen, sprinkles are a baking staple, and there’s no better time to stock up on this colourful ingredient than around the holidays. The best part about making your own sprinkles is that you can make any colour, shape or size. Experiment with different shapes and even play with flavours, from vanilla to lemon to almond.
Prep Time: 20 minutes
Total Time: 20 minutes (plus drying overnight)
Makes: approximately 2 cups
1 large egg white
¼ tsp vanilla extract or peppermint extract
1 ½ cups icing sugar
A few drops food colouring (of your choice)
1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites until frothy, about 30 seconds. Add vanilla extract and mix to combine. Add icing sugar and mix using a hand mixer on low. Once combined, continue mixing on low until icing has thickened slightly, about 5 minutes.
3. Colour your icing using the food colour of your choice. Place in a piping bag with a small, round piping tip (#2 or #3, depending on how large you want your sprinkles). Alternatively, put the icing in a zip lock bag and cut a small hole in the corner to pipe your sprinkles.
4. Pipe long, thin strands of icing onto your prepared baking sheet, leaving ½” between each line. Leave to set overnight. Alternatively, experiment with different shapes and sizes, pipe small dots, mini Christmas trees or hearts. Leave to set overnight.
5. Use a small knife to cut the sprinkles into small pieces or break them up by hand. Make them as long or short as you like. Place in a sealed container until you’re ready to decorate.