Last year, I tried my hand at Easter egg sugar cookies with royal icing. But most of the royal icing recipes I found called for meringue powder (and I didn’t have any on hand) or raw egg whites (and with young nieces, I didn’t want to risk salmonella poisoning.)
Royal icing without eggs or merengue powder
I finally found a recipe in a cookbook that simply called for icing sugar, water and some lemon juice. So I tried it.
I tinted the icing with green, red, blue and yellow (not shown here) food colouring.
You can tell that the consistency of the icing was a bit too watery because there’s some run-off on some cookies and the shapes I tried to pipe didn’t hold too well.
When I tasted the icing, it was quite lemony but I thought the icing flavour was quite good. My niece Aliya disagreed. It seems the tartness of the lemon juice didn’t please her palate. Noted for next time: Too much lemon might be off-putting for kids.