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Royal Icing

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You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs.

Makes about 2 1/2 cups

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

From Martha Stewart Living, March 1997

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