Today I tried an egg white based royal icing recipe using reconsituted powdered egg whites. The recipe I tried is this one:
The only change I made was that I added extracts to give it some flavor.
I must say that I liked it much better than the meringue powder based royal icings! I couldn't taste the difference when the RI was soft but once it dried it didn't have the weird chemical taste that the meringue powder RI's usually have. Don't get me wrong, it still isn't fabulous tasting but it's a huge improvement.
I thought I'd post for this discovery for those who (like me) really dislike the taste of RI.
I keep the egg whites around for emergency RI needs but I prefer the meringue powder. I always flavor my icing because I too think plain RI is gross.