This royal icing recipe is from "Martha Stewart's Cookies" and is used to decorate Jewel Heart Cookies.
- 2 1/4 cups confectioners' sugar
- 7 1/2 teaspoons meringue powder
- 1/4 cup water
Place confectioners' sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed for 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.