Royal Icing and Fleurs-de-Lis for Almond Brownie Coffins

royal icing
Photo: Johnny Miller
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.


  • 2 cups confectioners' sugar

  • 2 tablespoons plus 1 ½ teaspoons meringue powder

  • ¼ cup water


  1. 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.

  2. 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.

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