Food & Cooking Recipes Dessert & Treats Recipes Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins 2.7 (3) 1 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 October 31, 2017 Print Rate It 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. Rate it Print