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Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins


Use this recipe to decorate our Almond Brownie Coffins. Photocopy the fleurs-de-lis template at 100 percent, making 12 templates.

  • Yield: Makes about 1 cup icing, enough for 12 brownie coffins

Source: Martha Stewart Living, October 2008


  • 2 cups confectioners' sugar
  • 2 1/2 tablespoons meringue powder
  • 1/4 cup water


  1. Beat sugar, meringue powder and water with a mixer on low speed until fluffy but dense, 7 to 8 minutes.

  2. 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.

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