New This Month

Royal Icing for Edible Valentines

For a pretty pink, add one drop of red food coloring.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, February 1999

Ingredients

  • 1 large egg white or 2 1/2 tablespoons meringue powder mixed with a scant 1/4 cup water
  • 2 cups confectioners' sugar, sifted
  • Juice of 1/2 lemon

Directions

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg white until stiff but not dry, about 2 minutes. Add the sugar and the lemon juice; beat 1 minute more. If the icing is too thick, add a couple drops of water; if icing is too thin, continue beating to achieve desired consistency.

Cook's Notes

Raw eggs should not be used in food for pregnant women, babies, young children, the elderly, or anyone whose health is at all compromised.

Reviews Add a comment