Pfeffernüsse cookies, the frosting
Does anyone know how to get a thin hard shell of frosting on pfeffernüsse cookies?
It's on the store bought kind --
Confectioners sugar, egg white and lemon juice. The judges are out on whether the eggwhite should be beaten stiff or only mixed roughly with a fork. Your picture would point to liquid egg white, but then Bahlsen is factory stuff, so all bets are off.
Personal opinion: this may look good, but I prefer a simple confectioners sugar and lemon juice without the egg white for taste and mouth feel. Apply when the Pfeffernüsse are still warm.