Recipe Sugar Skulls for 6 Servings | Traditional Mexican Method

Instructions:

1. Whisk the base. In a large mixing bowl, whisk together 4 cups of granulated white sugar and 1/4 cup of meringue powder until perfectly combined. Note: This ensures the glue is distributed before the moisture hits.
2. Hydrate the sugar. Slowly drizzle 3 tablespoons of water one tablespoon at a time over the sugar mixture.
3. Rub the mixture. Use your hands to rub the sugar together, distributing the moisture until the texture resembles damp beach sand and holds its shape when squeezed.
4. Pack the molds. Scoop the sugar mixture into your skull molds, overfilling them slightly. Use significant force with the palm of your hand to pack the sugar down tightly.
5. Level the back. Scrape the back of the mold flat with a straight edge until the surface is perfectly smooth and flush with the mold edges.
6. Invert the skulls. Place a cardboard square over the mold and quickly invert it to unmold the skull.
7. Dry thoroughly. Allow the skulls to dry undisturbed in a cool, dry environment for 12 to 24 hours until completely hardened and cool to the touch.
8. Make royal icing. Whisk 1 lb of sifted powdered sugar, 1/4 cup meringue powder, and 1/3 cup warm water until stiff, glossy peaks form that hold their shape.
9. Tint and prep. Divide the icing into bowls and tint with gel food coloring. Transfer to fine tip piping bags.
10. Decorate the base. Decorate the hardened skulls with traditional patterns, adding sequins or foil if they are strictly for display.