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2 large egg whites
1 pound sifted confectioner's sugar

In the bowl of an electric mixer, beat egg whites on low speed until just frothy, 1 minute. Beat in 1/4 cup sugar. Add remaining sugar and beat until it holds a peak and is very thick. To keep a crust from forming, cover icing with a damp paper towel.

Royal Icing can be flavored by adding 1 tablespoon of your favorite liqueur or extract. Grand Marnier works great with gingerbread cookies, and Lemoncello is perfect for our lime macadamia nut cookies.
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