So originally I used a recipe for royal icing that required just to whip the egg whites until foamy, then add the icing sugar, then I kept seeing recipes to whip the egg whites until soft peak then add the icing sugar, so I tried that and it seems like the end result is the same. Is there a difference in the two that someone else has noticed?
I don't whip mine at all!
I use meringue powder and just add it to the powdered sugar, no whipping!
Thanks for the replies. I guess I don't need to waste my time whipping them up anymore! Good to know! The last batch I made I just added to powdered sugar to the egg whites and the cookies came out perfectly!