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Ingredients
- 4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
- 3 tablespoons (30 grams) meringue powder
- 1/2 teaspoon almond extract (optional)
- 1/2 cup - 3/4 cup (120 - 180 ml) warm water
- Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
Preparation
Step 1
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.