New This Month

Royal Icing

Top our Easter Egg Puzzle Cookies with this icing.

  • Yield: Makes 2 1/2 cups

Photography: Johnny Miller

Source: Martha Stewart Living, April 2010


  • 1 pound confectioners’ sugar
  • 1/4 cup meringue powder
  • 1/2 cup water, plus more if needed
  • Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green for tinting


  1. Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)

  2. Divide icing into batches, and mix in a different shade of food coloring to each to tint.

Cook's Notes

Icing can be stored in an airtight container (with a damp paper towel covering the surface) for up to 1 week.


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