The key to making this icing is adding meringue powder to get an icing that will harden well and have a little air in it to absorb ink. It is crucial to get the consistency right so that the icing will flood well and give a smooth and flat surface for printing, but not so thin that it takes too long to dry.
· 3 Tbsp. meringue powder
· ⅜ cup warm water
· 3 ¾ cup confectioner’s sugar, sifted
· 1 ½ tsp. vanilla or almond extract
Step 1: Combine the meringue powder and warm water in a bowl. Wisk for 2-3 minutes until the mixture is frothy.
Step 2: Add confectioner’s sugar and mix for about 2 minutes until the icing is smooth. Add vanilla or other flavoring and mix well.
Step 3: Add additional warm water or confectioner’s sugar in small increments to achieve the desired consistency for flooding the cookies. Adding water will make the icing thinner, adding sugar will make it thicker. Add enough water that the cookies will flood with a smooth surface, but not so much that the icing takes too long to harden completely.
Step 4: Use a piping bag to flood the cookies. Start by outlining the cookie and then fill in the middle. Make sure the surface is smooth and completely filled. Let them sit out until the icing is completely hardened. Do not store in a package that allows moisture buildup (like sealed plastic bags) as it could damage the smooth hardened surface of the frosting.
Article ID: 020421