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Royal Icing

http://www.eatingwell.com/recipes/royal_icing.html

From EatingWell:  November/December 1998

Royal icing hardens when it dries, making it particularly useful when decorating sugar cookies.

About 1 cup, enough to decorate at least 3 dozen cookies | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 teaspoons dried egg whites, such as Just Whites, or 4 teaspoons meringue powder
• 3 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon lemon, or almond extract
• 2 cups confectioners' sugar, sifted
• Food coloring, (optional)

Preparation

1. Combine dried egg whites (or meringue powder), water, cream of tartar and lemon (or almond) extract in a large bowl. Add sugar and beat with an electric mixer on medium speed until stiff peaks form, 6 to 12 minutes.
2. Add water if needed to adjust icing consistency for piping or spreading. Add food coloring, if desired. Keep a damp cloth or paper towel directly on the icing while you work, to keep it from drying out.

Nutrition

Per teaspoon : 20 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 0 g Protein; 0 g Fiber; 1 mg Sodium; 4 mg Potassium

Exchanges: Free Food

Tips & Notes

• Make Ahead Tip: If not using immediately, cover icing with a damp cloth and plastic wrap and store in the refrigerator for up to 3 days. Beat again before using.