4 egg whites (Extra Large Eggs) or 5 egg whites (Large egg)
2 lbs (1kg) Confectioners Sugar (Powered Sugar = Icing Sugar) Sifted
4 Tablespoons Sugar Paste Gum Blend
4 teaspoons Shortening
Set Aside 2/3rd of a cup of the Confectioners Sugar (above)
Mix remaining Confectioners Sugar with Sugar Paste Gum Blend mixing well ~ Set aside.
With a hand held mixer, place egg whites into a large glass mixing bowl. Turn to Slow speed and mix just until the egg whites are broken. Now beat the egg whites on high until soft peaks form.
Slow the mixer down to low and slowly add the sugar/gum blend to egg whites.
Mix well.
On a very clean work surface sprinkle the 2/3 cup of Confectioners Sugar.
Scrape the sugar mixture out of the mixing bowl onto the work surface.
Use the shortening on your hands and knead the paste. Add enough of the sprinkled Confectioners Sugar to form soft pliable but not sticky dough.
Note: A good way of checking the dough is at the right consistency is by pinching it with your fingers – they should come away clean. (Think of your fingers similar to a skewer you use to check if a cake is done)
When the paste is ready – DOUBLE WRAP plastic wrap then place in Zipped Plastic Sandwich bag (Zip lock bag) sealing well.
To Mature Paste – place in the refrigerator for 24 hours. (Do not use before this time – the maturing time is a must)