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To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
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Add the lemon juice and continue whipping until completely incorporated, about 3 minutes.
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The lemon juice whitens the royal icing.
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The royal icing should be light, fluffy, and slightly stiff.
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You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
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Place the royal icing in a small piping bag or paper cornet.
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How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
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The Cornet: A cornet is a small piping bag made from parchment paper.
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It is usually used to make fine decorations.
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Cut an 8-by-12-by-14 1/2-inch triangle from a sheet of parchment paper.
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Hold the middle of the long side of the triangle between two fingers of 1 hand.
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Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion.
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The tip of a cone will form where your thumb and finger hold it on the long side.
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Release your grip from the long side, so that you are now holding the 2 corners where they meet.
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The paper will already resemble a partially formed cone.
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Roll the remaining tail until it is completely rolled into a cone.
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There will be 1 point sticking up from the open end.
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Fold it inside toward the center, and crease the fold.
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Now you should have a cornet.
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To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening.
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Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
