How to Make It
Make the royal icing: in a large mixing bowl, beat the egg white with a rubber spatula until foamy.
Gradually add the confectioners’ sugar, beating until the consistency of toothpaste. Adjust the consistency by adding extra confectioners’ sugar by the tablespoon, or water by the drop, if necessary. Transfer icing to a piping bag fitted with a small round tip, such as Ateco #1.
Pipe two almond shaped eyes just below the middle of a Mallomar cookie. Gently press the pointed end of a dark chocolate morsel into the center each eye, forming the irises. Pipe vertical lines across the chocolate morsels to make pupils. Pipe whiskers and a triangular nose below the eyes, and triangular ears just above the eyes. Store at room temperature up to a week.