Forget about store-bought sprinkles. These naturally dyed, hot pink sprinkles are more vibrant in color; plus, they taste just like raspberry lemonade. Feel free to swap out the freeze-dried raspberries for other freeze-dried fruit, like blueberries, strawberries, or pineapple, and substitute peppermint or vanilla for the lemon extract to make new flavor combinations. Use these delicious sprinkles to add an extra layer of flavor to sweet treats like cupcakes, cakes, or doughnuts.
Dried (also know as powdered) egg whites can be purchased online or in some specialty stores.
Recipe information
Total Time
30 minutes, plus setting time
Yield
Makes about 1/3 cup sprinkles
Ingredients
Preparation
Step 1
Pulse raspberries in a food processor until finely ground (you should have a scant ¼ cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
Step 2
Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
Step 3
Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add ½ tsp. water.
Step 4
Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
Step 5
Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2–2½ hours). Break sprinkles piped into lines into various lengths, if desired.
Do ahead: Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.
Recipe notes
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