A wonderful icing for gingerbread cookies or cutout cookies. Left to dry overnight it will completely harden. Perfect as the "glue" for a gingerbread house or to attach decorations and sprinkles to cookies. I would NOT attempt this if my mixer was broken.
1/4 cup of pasteurized egg white (buy in the carton in the egg section at the grocery store)
Mix the powdered sugar into the egg white, vanilla and lemon juice about a cup at a time. Once somewhat combined, turn mixer to a high setting (using whisk attachment) and beat until stiff peaks stage.
1. Spread the thick mixture directly onto cookies.
2. Use as "glue" in cookie house construction)
3. Scoop out approximately a third of this recipe into a smaller bowl. Combine with about a tablespoon of water and food coloring of your choice. Spoon into a sandwich size zip-top bag. Cut a VERY small hole in one corner, and use to squeeze onto cookies. (Do the same thing omitting the color to decorate with white)