- 2 large egg whites
- 3 tbsp lemon juice or 1 lemon juiced
- 2 cups powered sugar
In a small bowl, beat egg whites until stiff. Next, add the sugar and lemon juice and continue to whisk for 1 to 2 minutes. You want the icing to be thin, like a glaze and slightly opaque. When the cookie batches are warm and have been transfered to a cooling rack, drizzle icing lightly over cookies. Any leftover icing may be stored in sealed container and refrigerated for up to 3 days.
Tip: In my experience covering the cookies with too much icing seems to make them soggy.
