Royal Icing for Marshmallow Treats
Use this recipe to decorate our Sugar-Coated Marshmallow Bunnies and Chicks, Chocolate-Coated Marshmallow Chicks, and Flat Marshmallow Shapes. While not in use, the tip of the icing bag should be wrapped in a damp paper towel -- icing hardens quickly when exposed to air.
- Yield: Makes 1 cup
Photography: Gentl & Hyers
Source: Martha Stewart Living, April 2001
- 1/2 pound confectioners' sugar (2 cups)
- 2 1/2 tablespoons meringue powder
- 1/4 cup water
- Black or dark-brown gel food coloring
In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and meringue powder with scant 1/4 cup water on low speed. Mix until fluffy yet dense, 10 to 15 minutes.
Color the icing as needed starting with a small amount of gel food coloring.Transfer to a small pastry bag fitted with a 1/32-inch pastry tip (#1 Ateco).
If making marshmallow treats, pipe faces as desired, or pipe eyes on both sides of coated chicks and two eyes and a nose on bunnies. Pipe one eye on flat bunnies and chicks. Store the royal icing in an airtight container up to a week, and stir before using.