Royal Icing with Meringue Powder
1 pound confectioner’s sugar, sifted
5 tablespoons meringue powder
1/2 cup water
1/4 teaspoon clear vanilla or creme bouquet flavoring
soft pink food gel
1 bag Bright white candy melts
1/2 to 1 cup white non peril sprinkles
Royal Icing Instructions
To achieve a thin flowing icing, continue to add water, a teaspoon at a time until icing resembles the consistency of heavy cream. Squeeze bottle work best for decorating the surface or body of the cookie, but you can use a disposable piping bag with small round tip for this kind of icing.
Melt candy melts in microwave safe bowl, heat at 12 second intervals until melted. Spoon melted candy over mold, use off set spatula to remove excess candy off mold and fill in bow openings. Chill in refrigerator for 5 minutes. Remove from refrigerator and pop out tiny bows. Repeat with remaining melts.
To tint the melts soft pink, when white melts are melted and smooth, add tiny bit of soft pink food gel and stir to blend.
After cookies set, pipe small round dot of icing for bunny tail, sprinkle immediately with white non peril sprinkles. To attach bow, pipe small dot of icing to back of bow and attach to the neck of the bunny cookie.
Cookies can be baked ahead and frozen up to 30 days.
Tip: The thicker the rolled dough the more time needed to bake. I used 1/4″ thickness and 2″ bunny shaped cookie cutter. The size of the cookie cutter will determine the yield amount.
Recipe adapted from Karen’s Cookies
Keywords: Bunny Cookies