YIELD: Approximately 3 cups of icing. This recipe makes stiff-peak icing.
Note: Not all meringue powder is the same. Be sure to read the directions on the back of the meringue powder container for suggested amounts.
4 cups confectioners’ sugar, sifted
3 tablespoons meringue powder
1/4-1/2 cup warm water
1/2 teaspoon clear flavoring extract
(lemon, orange, almond, clear vanilla)
1. In the bowl of an electric mixer fitted with the whisk attachment, stir the confectioners’ sugar and meringue powder on low speed until combined.
2. Add the water (1/4 cup first and add more as needed) and beat on medium-high speed until very stiff peaks form, 5 to 7 minutes.
3. Add the flavoring and beat on low until combined.
4. Use the icing immediately or drape a damp tea towel over the mixing bowl or bowls to prevent the icing
from drying out.
Note: Royal icing should be used immediately or transferred to airtight containers and refrigerated. Bring to room temperature and stir before using.
Make the nests:
Yield: 10 nests - more or less, depending on how much you inflate the balloons.
1 recipe royal icing, stiff peak, placed in a piping bag with Wilton #3 round piping tip
10 latex balloons
About 2 cups toasted coconut
30 candy-coated chocolate eggs