I had some left over too, I added another egg white (I always use the real deal), and more icing sugar and beat until it got really stiff again. I used it yesterday for some RI leaves and it has held up and dried out beautifully!.
I made a double batch of it a couple of days ago...there was a little bit left over. So I just added a little more powdered sugar and let it go in the mixer until it was just a little stiffer....practiced doing some flowers and other stuff. It was perfect! I like using meringue powder, like her recipe calls for, over the egg whites, simply because most of the cookies I ice it with are eaten by children...just want to be safe.
Thankfully the 'real' egg situation is not one I have to be concerned with, we can get eggs here that are certified salmonella-free and also little pots of pasturised egg whites too - so neither creates an issue and I so prefer the traditional taste and workability of 'real' royal icing, I really don't like the stuff made with meringue powder!
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