Steps

• On a work surface, place the flour in a mound, add the softened butter in pieces and start creating a crumbly texture. Now add the sugar, egg whites, and mix well. You should obtain a soft, pliable dough that is easy to roll out.

  

• Wrap the dough in plastic wrap and place it in the refrigerator for about half an hour.

  

• Roll out the dough with a rolling pin to a thickness of about 1/4 inch. To ensure even thickness, place two chopsticks on either side of the dough as you roll it out. Cut out mask shapes from parchment paper. Mine are approximately 6 inches wide and 1 inch high for one, and about 4 inches wide and 1 inch high for the other, as shown in the figures. I made them by hand, so they aren’t exactly perfect!

  Place the prepared parchment paper figures on the dough and cut along the edges of the figures with a sharp knife or a pizza cutter.

  

• Bake at 284°F for about 30-35 minutes. Check when they are golden, they will be ready.

  

• Prepare the colors you prefer by placing three or four teaspoons of powdered sugar in a container, adding a few drops of liquid food coloring, and if necessary, a few drops of water (I also added a little glucose syrup). It should be a sticky, non-liquid mixture that you can spread without it dripping.

  

• With a toothpick dipped in glucose syrup, I drew the areas that I will then fill with the colored powdered sugar.

  

• You can color your masks by placing the colored sugar in a syringe or piping bag, or simply fill the spaces using a toothpick dipped in the color.

  Let the newly made decorations harden and lastly prepare the white color using only powdered sugar and a little water (I also added a little glucose syrup), and draw the lines that divide the various colored spaces and the edge of the masks. I used a dessert syringe with a small hole nozzle.