Russian Bread

Whip the egg whites until stiff, stir in the remaining ingredients until a creamy mixture is formed. Pour into a piping bag with a smooth nozzle and pipe letters and numbers onto a greased baking sheet. Bake until light brown. In the meantime, bring the sugar and water to the boil and brush the hot cookies thinly with the glaze. Put them back into the hot oven for 5 minutes to dry. Carefully remove the Russian bread from the baking sheet and cool. Baking time: 20 min middle shelf electric 150 °C Store: Tin can

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