In the bowl of a heavy duty stand mixer, place egg whites and powdered sugar. Use a paddle attachment and mix on medium until the mixture is smooth, shiny, and fully incorporated.
Turn the mixer off and sprinkle the Tylose powder into the mixture. Turn mixer to low and mix until the Tylose is fully incorporated. 10-15 seconds should be all it needs. The mixture will be very thick.
Sprinkle workspace with powdered sugar and turn the gum paste out onto your workspace. Apply shortening to the palms of your hands and knead the gum paste until it is smooth and elastic. If the paste is too sticky, add more powdered sugar a little at the time.
Wrap paste in two pieces of plastic wrap. Place in a ziplock bag and store in refrigerator. Best to let the paste rest 24 hours in the fridge before using.
I have used the paste right after making it but the paste will work so much better if you let it chill 24 hours before using.
If adding color to this recipe, use a concentrated gel color. Add the gel color prior to add tylose. Make sure the color is dispersed evenly before adding tylose. This recipe makes a great white or pastel colored paste. Adding a lot of gel color (for deep shades) can change the consistency of this paste. Use the Rosemary Watson gum paste recipe for deep colors.
This paste needs to be stored in the fridge when not is use. Will last in the fridge for 3-6 months. Freeze for 1 year.
This recipe can be doubled or tripled.
This recipe works best using Tylose. The only brand I use is Confectionery Arts International. Strengths vary by brands and I find CAI gives me a consistent product. Don’t substitute CMC or other gums when using this recipe.