"This recipe isthe ‘glue’ that holds gingerbread houses together, and makes it still edible."


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  • 3 tablespoons meringue powder
  • 4 cups sifted confectioners’ sugar
  • 6 tablespoons water
  • Directions

  • Prep
  • Ready In
    1. Beat all ingredients at low speedfor 7 to 10 minutes, or until icing forms peaks.Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.


    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 43 calories;0 g fat;10.8 g carbohydrates;0.2 g protein;0 mg cholesterol;3 mg sodium.Full nutrition
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