How do I prevent tiny bubbles from forming in thinned royal icing on my cookies? Also, when they dry, the surface is dull and rough-looking and the icing seems to have deflated or shrunken. I'm using an icing with merangue powder - Sugarbaker's recipe.
I make the thinned icing and leave it covered overnight (about 10 hours) in the mixing bowl. Most of the bubbles will rise right to the surface and pop. This time period will also make the colour appear more intense and you won't have to use as much food colouring!
Also, I have my piping bag in one hand and a pin in the other when I pipe the cookies...in case any bubbles appear.