The cookie recipe I use I have tweaked form LilaLoa’s recipe. Her recipe is a great one you can use hers and then tweak it to your liking if you want. Her chocolate sugar cookie recipe is also amazing!
You can find her Vanilla recipe at this website.
Royal Icing Glaze
by Natalie Puikkonen
· 2TBS Meringue Powder (or egg white powder if using egg white I believe that is 3-4 egg whites)
· ½ Cup warm water
· 1TBS flavoring of your choice, (ie: vanilla, lemon, and butter emulsions)
· 2lb confectioners’ sugar
· 1½ tsp of corn syrup or food grade glycerin (optional, give a softer bite to icing)
· **1 TBS lemon juice **only if using egg white powder or fresh egg whites to stabilize the egg whites add in with the first step
Place meringue powder, water in a CLEAN bowl of a stand mixer with whisk attachment. A hand mixer will work for this too. *(If using egg white powder just give the water and powder a quick stir and then let sit for 5 minutes before proceeding) Beat on medium high until the mixture is to a soft peak. Add the powdered sugar and start mixing on low until the sugar starts to incorporate then add extracts and corn syrup and glycerin if using. You don’t have to add the corn syrup but it gives the icing a softer bite. Mix on low until ingredients are incorporated then kick it up to medium high and beat for about 3 minutes. Store in Tupperware, place a piece of saran wrap over the top and close the lid.
*if you use egg white powder you need to do this step so that the powder will dissolve or else you will get little lumps in your icing and you don’t want that and it will clog your icing tips.