In the bowl of your electric mixer (or with a hand mixer),beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency tocover or flood sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing.

Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge ofthe cookie. If the icing runs off the edge, thicken the icing by adding a littlemore confectioners sugar. Conversely, if the icing is too thick, add a littlewater.) The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.

Hints: To fill pastry bag put damp paper towel in bottom of glass. Set pastry bag in and fold over outsidie of glass. Before flooding cookie, use piping consistency icing and pipe a dam line around perimeter of cookie.