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royal icing - whipping egg whites question

post #1 of 4
Thread Starter 

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?

post #2 of 4

I don't whip mine at all!

post #3 of 4

I use meringue powder and just add it to the powdered sugar, no whipping!

post #4 of 4
Thread Starter 

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!

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