I like lovely royal icing cookies. But in this cold winter, I met some problems about drying.
The receipe (only use powdered sugar, meringue powder, water, wilton gel color. No lemon juice nor glycerinum ) never changed, and I used 10″ royal icing for filling.
I put the cookies on the balcony let them dry overnight (at least 12 hours). When I prepared to pack them in the morning as usual, I found they still wet on the surface.
I don't know maybe it's too cold, so the moistrue in the royal icing cannot go out? How to solve it? If I use air-condition overnight, it cost too much.
AYou can bake at a very low temp to dry them out.
This is what I do, it's in the biscuiteers book.