Safety of Loose Icing

Hello, fellow cookiers! I could really use your help...

I made a large batch of cookies, and after outlining and flooding the cookies, the icing never completely set. I can stack them and they're reasonably firm, but they're still a little tacky on top and marshmallowy underneath the top layer of icing. Since other cookies I made set just fine, I think I may have thrown off the meringue powder-sugar-water ratios in that batch of icing, making them not set properly.

My question was about the safety of these cookies. Is royal icing like buttercream, where the safety of it is determined by the amount of sugar in the recipe? Could this problem be indicative of a food safety concern? Thank you so much!

6/16/146:33 PM

Original Post

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