Use dried egg whites if you are uneasy about eating uncooked eggs.
2 cups confectioners' sugar
1 large egg white, or equivalent amount of dried egg whites
1/2 teaspoon lemon juice
How to Make It
In a large bowl, combine the sugar, egg white, and lemon juice. With a wooden spoon, mix the ingredients together until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator; before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. This recipes yields enough icing for 2 to 4 dozen cookies.