Orthodox people always make Easter cakes for Easter. It is impossible to imagine this pastry without the shiny Easter glaze. To make the snow-white glaze shiny, you need lemon juice. To preserve the taste as much as possible, the Easter cakes are first cooled, and then each one is wrapped in parchment.
Step 1
Place the cooled egg whites, powdered sugar and lemon juice in a deep container. Beat with a mixer at high speed for 6-8 minutes until the mass increases in volume.
Step 2
Add water to the resulting mixture until the glaze has the consistency of sour cream.
