Hey all... Just made some killer lime cookies this morning for a lime-freak-friend's birthday, and was just going to ice them with Royal Icing (R.I.) when it occurred to me that I could go even more overboard on the lime theme and add lime juice to the R.I..
I was going to use a R.I. using the meringue powder method, but was wondering if it would destroy the consistency &/or ruin the taste. Martha's meringue R.I. recipe is just 1 lb. confectioner's sugar and 5 TBL of meringue powder. If y'all don't think it would ruin the R.I., how much should I add?
Your baking expertise is much appreciated!
(totally off-topic, but these grilled shrimp skewers of Martha's look incredible: http://www.marthastewart.com/portal/s...)
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