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| To make an egg-free royal icing, substitute 5 tablespoons of meringue powder mixed with 3/4 cup |
| water for the egg whites. |
| 2 large egg whites, or more to thin icing |
| 4 cups sifted confectioners' sugar, or more to thicken icing |
| 1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If |
| icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in |
| an airtight container in the refrigerator for up to 3 days. |
| Note: Raw eggs should not be used in food prepared for pregnant women, young children, or |
| anyone else whose health is compromised. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated