Royal Icing for Jewel Heart Cookies

8 5-inch heart-shaped cookies

This royal icing recipe is from "Martha Stewart's Cookies" and is used to decorate Jewel Heart Cookies.


  • 2 ¼ cups confectioners' sugar

  • 7 ½ teaspoons meringue powder

  • ¼ cup water


  1. 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.

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