Cookie Icing: Royal Glaze for Hardening Decorating

Instructions:

1. Sift the icing sugar and meringue powder together into the bowl of a stand mixer. This removes any lumps, which is essential for smooth piping.
2. Add 8 tablespoons (120 ml) of the warm water and the vanilla and almond extracts to the dry mixture.
3. Start mixing on the lowest speed (Stir/Speed 1) until the mixture is just combined and wet. This prevents a cloud of icing sugar from escaping.
4. Increase the mixer speed to medium-high (Speed 4–6). Beat the icing mixture for 5–7 minutes. Scrape down the sides of the bowl halfway through.
5. The icing is ready when it is thick, glossy, and holds stiff peaks similar to marshmallow fluff. This is your thick 'Piping/Outline Consistency'.
6. Divide and Store: Transfer the Piping Consistency icing into an airtight container. This base icing is used for boundaries and fine details.
7. Create Flood Consistency: Take a portion of the Piping icing and begin adding the reserved water slowly, one teaspoon at a time, mixing thoroughly after each addition.
8. Test the Consistency (The Ten-Second Rule): Lift a spoonful of icing and drizzle it back into the bowl. If the ribbon of icing sinks and disappears back into the main bowl in approximately 8 to 10 seconds, it is the perfect Flood Consistency. Adjust as needed.
9. Colouring: Once consistencies are achieved, divide the icing and use gel food colouring (avoiding liquid colours) to achieve your desired shades.
10. Load the thick (Piping) icing into piping bags with fine tips, and load the thinner (Flood) icing into squeeze bottles or piping bags with large tips.
11. Decorating: Use the thick icing to create borders around the cookie edges (Outline). Allow the outline to crust slightly (about 10–15 minutes), then fill the area with the thinner (Flood) icing.
12. Cure: Leave the decorated cookies uncovered and undisturbed in a dry area for 12–24 hours until the royal icing is completely hard and cured.