Page 183 - Classic Cookies with Modern Twists

Royal Icing

Th e per fect consistency for royal icing is a personal preference, and
depends on its funct ion . For icing that will be piped on a
g ingerbread house or to outline a decorated cookie, mi x the egg
whites and sugar longer and at a higher speed to achieve a glossy,

slightly stiff texture. For ooding a cookie inside the outline, whisk
the egg whites and sugar together by hand, adding additional
lemon juice to thin it to the proper consistency.
Royal ici ng will keep in the refr igerator for up to three days.

Br ing to room temperature and whisk well before using.

MAKES ABOUT 2 CUPS

2 egg whites

2 teaspoons freshly squeezed lemon juice, plus more to achieve

correct consistency
2⅔ cups confectioners’ suga r

1 teaspoon vanilla extract

1. In the bowl of a st and mixer tted with the whisk att achment,
or using a handheld electric mixer tted with the whisk, beat the
egg whites and lemon juice on medium speed until frothy. Add

the sugar gradually, mixing on low speed until the entire
amount has been incorporated and is smooth. Add the vanilla
and increase the speed to high, mixing until slightly thicker and

glossy.