Made up a batch of Easter sugar cookies in bug shapes. Tess thinks it is hysterical to chomp the heads and wings off of the bugs and say gross as she reaches for more to eat. This was the first time I tried the royal icing with meringue power. Usually we use pasteurized eggs so that the frosting is safe to eat without the risk of salmonella but I always find that the eggs because of the heat treatment won't whip up. I have tried using cream of tarter as a stabilizer but it still leaves the icing runny and with set up issues. I have mixed feelings on the meringue powder I found that the icing was a bit to frothy and sticky and lacked some of the gloss of my usual recipe. Definitely not as tasty but it was very easy to work with and spread. I can tell I need a few more rounds to get the perfect "safe" icing. With the way Tess & Matt are hitting these tasty little bugs I am sure I will have plenty of opportunities to perfect this recipe.
For the cookie recipe - see earlier post on Valentines Day cookies
For the icing recipe... stay tuned.
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