Halloween Cookies: Royal Icing

Use food coloring to animate the icing on your shortbread cookies.

Ingredients

• 1 c. Pasteurized Egg Whites
• 5 c. Sifted Powder Sugar
• 1 tsp. Lemon Juice

Directions

• In an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form.
• Slowly add the sifted powder sugar to the egg whites on medium speed. Scrape down bowl as needed. Add lemon juice.
• Tip: For thicker royal icing, add more powder sugar. It should be able to hold its shape when piped, similar in consistency to thick toothpaste.
• Beat on medium-high speed for 5-8 minutes until mixture thickens, and becomes stiff. Scrape down bowl, and cover with plastic to avoid a skin from forming when not using.
• Add food coloring to your royal icings, and have your colors ready to go before you start decorating.
• Keep un-used royal icing in refrigerator for up to 5 days covered in an airtight container.
• Tip: Bring to room temperature before using again.