Food & Cooking Recipes Dessert & Treats Recipes Royal Icing for Jewel Heart Cookies 2.5 (4) 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 April 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 5-inch heart-shaped cookies This royal icing recipe is from "Martha Stewart's Cookies" and is used to decorate Jewel Heart Cookies. Ingredients 2 ¼ cups confectioners' sugar 7 ½ teaspoons meringue powder ¼ cup water Directions Place confectioners' sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed for 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using. Rate it Print