Royal Icing

This icing hardens when uncovered, making it perfect for gingerbread house construction, and highly decorative cookies.

2T Just Whites, or meringue powder
¼ c Warm water
¼ t Lemon juice
2 ½ c Powdered sugar

#1 In a large mixing bowl with a hand mixer beat water, just whites and lemon juice until frothy.
#2 Gradually beat in powdered sugar; in about 3 to 5 minutes you will have a very thick and glossy mixture.
#3 To prevent hardening, keep icing covered at all times while not being used. Add food coloring if desired, then pipe with a pastry bag or spread with a knife over completely cooled cookies.