Meringue powder, used in Royal Icing, is a mixture of pasteurized egg whites, sugar and edible gums. With this powder, the icing dries to a smooth, hard finish. Find it in the baking aisle at Hy-Vee.
Servings and Ingredients
|¾ c.||Hy-Vee butter, softened|
|¾ c.||Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee baking powder|
|1||Hy-Vee large egg|
|2 tsp.||Hy-Vee vanilla extract|
|¼ tsp.||Hy-Vee almond extract|
|2 ¼ c.||Hy-Vee all-purpose flour|
|3 c.||Hy-Vee powdered sugar|
|2 tbsp.||meringue powder|
|¼ tsp.||cream of tartar|
|⅓ c.||warm water|
|½ tsp.||Hy-Vee vanilla extract|
Things To Grab
- Large mixing bowl
- Electric mixer
- Rolling pin
- 3-inch cookie cutters
- Baking sheets
- Wire cooling racks
- In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla and almond extract until combined.
- Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and refrigerate dough for 30 minutes or until easy to handle.
- Preheat oven to 375 degrees.
- On a floured surface, roll half the dough to 1/8- to 1/4-inch thickness. Using a 3-inch cutter, cut into desired shapes. Place 1-inch apart on ungreased baking sheets. Repeat with remaining dough.
Bake for 7 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to wire racks and let cool.
Prepare Royal Icing: In a large mixing bowl, stir together powdered sugar, meringue powder and cream of tartar. Add warm water and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until icing is very stiff. Tint as desired; frost cookies.
Hyvee Culinary Expert TipWhen working with royal icing, keep it covered with a damp paper towel when you're not using it. This will prevent it from drying out.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 40mg
- Total Carbohydrates: 46g
- Protein: 3g