Food & Cooking Recipes Dessert & Treats Recipes Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins 2.7 (3) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 31, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Yield: Makes about 1 cup icing, enough for 12 brownie coffins Use this recipe to decorate our Almond Brownie Coffins. Photocopy the fleurs-de-lis template at 100 percent, making 12 templates. Ingredients 2 cups confectioners' sugar 2 tablespoons plus 1 ½ teaspoons meringue powder ¼ cup water Directions With an electric mixer on low speed, beat confectioners? sugar, meringue powder, and water until fluffy but dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 1 week; before using, stir with a flexible spatula until smooth. 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. Print