Natural Cookie Icing
Make Ahead Tip: Cover and refrigerate for up to 5 days; thin with a little water if necessary before using.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
Find a rainbow of natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.
Variation: To dye icing with frozen juice concentrate: Omit the water and stir in 2 to 4 tablespoons thawed frozen juice concentrate to color the icing instead of purchased natural dye. Try cranberry juice for pink, orange juice for pale orange, Concord grape juice for pastel purple.