Royal Icing and Fleurs-de-lis
Photocopy the fleurs-de-lis template at 100 percent, making 12 templates.
- 2 cups confectioners' sugar
- 2 1/2 tablespoons meringue powder
- 1/4 cup water
Beat sugar, meringue powder and water with a mixer on low speed until fluffy but dense, 7 to 8 minutes.
Make the fleurs-de-lis: Tape 12 templates to a flat surface, cover with waxed paper, and tape paper to surface. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Pipe icing into center of fleur-de-lis template. Using a toothpick, pull icing to edges of template. Let dry until completely hardened. Remove from waxed paper before using; use within 1 day. Reserve remaining royal icing for another use.