Bakerloo Station posted:
I think Julia uses fresh egg whites in her recipe, no? Are you just trying to make regular royal icing? If so, I would just follow the instructions on the box of icing sugar. Use a little less water than they say, and then add more, in very small amounts until you get the consistency you need.
I also have meringue powder and pasteurized white substitutions for my recipe, for those who want to avoid raw eggs and salmonella concerns.