Food & Cooking Recipes Dessert & Treats Recipes Royal Icing for Iced Sugar Cookies with Lemon Zest Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups Use this recipe to decorate our Iced Sugar Cookies. Ingredients 5 tablespoons meringue powder 1 pound (4 cups) confectioners' sugar, plus more if needed Scant 1/4 cup water, plus more if needed Directions With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using. Cook's Notes Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant. Rate it Print