chima (laval) cookies decorating tutorial and royal icing recipe
Recipe type: dessert
This recipe is from the Sweet Sugarbelle website. She is an amazing cookie decorator and artist! ALSO NOTE: This is ONE recipe presented below. If you make 50 to 55 cookies like me, you will need about 1½ recipes to pipe them all. Adjust to your needs. Prep time for cookies: 1 day for baking cookies, 30 minutes for royal icing prep, then allow 8 HOURS total for decorating.
  • 2 pounds (907 g) confectioner's sugar
  • 5 tablespoons (about 50 g) meringue powder
  • 2 to 3 teaspoons oil-free extract (I like vanilla)
  • ½ to ¾ cups warm water
  1. Stir the flavoring/extract into half the water.
  2. Using a paddle attachment on a stand mixer, gently mix the sugar and meringue powder. No need to sift.
  3. With the mixer on its lowest setting slowly add the water/flavoring mix to the sugar/meringue. The icing will become thick and lumpy.
  4. Continue to add the remaining water, little by little, until the mixture reaches a thick, honey like consistency. You may not need all of the water, so watch carefully.
  5. Now, turn the mixer to medium speed and whip 2 to 4 minutes until icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing forms soft peaks. This makes about 5 cups. This keeps for a week well wrapped at room temperature.
Recipe by story of a kitchen at