1 cup (250 ml) icing sugar

2 teaspoons (10 ml) lemon juice

1 egg white

In a bowl, whisk egg white until frothy, almost soft meringue. Set aside.

In another bowl, combine icing sugar and lemon juice. Combine egg white with sugar mixture. Let stand for a few minutes. Dip cookie tops in icing. Leave to set for 12 hours at room temperature.

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