Food & Cooking Recipes Dessert & Treats Recipes Royal Icing for Lamb Cookies 3.8 (4) Add your rating & 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 Photo: Tara Donne Prep Time: 10 mins Total Time: 15 mins Yield: Makes about 2 cups (enough for 1 batch lamb cookies or 1 batch poppy-shaped lemon cookies) Use this recipe to decorate our Little Lamb Cookies. Ingredients ½ cup water, plus more if needed ¼ cup meringue powder 1 pound confectioners' sugar, sifted Gel-paste food coloring in Soft Pink for lambs (optional) or desired colors for poppies Directions Beat water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icingholds a ribbonlike trail on the surface for 5 seconds when beater is raised. Tint icing with food coloring just before using. (If making poppy-shaped lemon cookies, divide icing before tinting.) Cook's Notes Icing can be stored in an airtight container (with a damp paper towel covering the surface) for up to 1 week. Rate it Print