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Royal Icing for Nutcracker Cookies

Make two batches for Nutcracker Cookies.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, December 2001


  • 5 tablespoons meringue powder
  • 1 pound confectioners' sugar
  • 1/2 cup water
  • Gel paste food color


  1. Combine meringue powder, sugar, and water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low until the icing is smooth and thick, 10 to 12 minutes. The consistency may be adjusted by adding water, one tablespoon at a time, if desired. Using a toothpick, mix in very small drops of the gel-paste food color; stir by hand with a spatula until combined.

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