Ingredients:

  • 450g powdered sugar, finely sieved
  • 3 large pasteurized egg whites
  • 0.5 tsp cream of tartar
  • 1 tsp fresh lemon juice
  • 1 tsp clear vanilla extract
  • 1 tbsp light agave nectar
  • 3 tbsp warm water

Instructions:

  1. Sieve the powdered sugar through a fine-mesh sieve into a bowl to ensure there are no lumps that could clog piping tips.
  2. In a stand mixer fitted with a whisk attachment, combine the pasteurized egg whites and cream of tartar. Mix on low speed until frothy.
  3. Gradually add the sieved powdered sugar to the egg whites while continuing to mix on a low setting until the sugar is fully incorporated.
  4. Add the lemon juice, clear vanilla extract, and agave nectar. Increase the mixer speed to medium and aerate the icing for 2-3 minutes until it appears bright white and glossy.
  5. Check the consistency: Lift the whisk and let the icing drizzle back into the bowl. It should take exactly 10 seconds for the trail (ribbon) to completely disappear into the surface.
  6. If the icing is too thick, add warm water one teaspoon at a time. If too thin, add a small amount of additional sieved powdered sugar.
  7. Transfer the icing to piping bags fitted with #2 round tips. Outline and flood cookies immediately, then allow to dry for 6-12 hours for a hard satin finish.