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
- 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
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.