Page 14 -- Royal Icing Traditional
1 1/2 tablespoons teaspoons fresh lemon juice
You can also use meringue powder.
And the correct measurement is
1 1/2 teaspoons fresh lemon juice
Page 79 -- Ice Cream Cone Cupcakes
The instructions to complete the Seven-Minute icing are missing. They should be Step 3 and the remaining steps should be renumbered.
1. Prepare cupcakes and cool completely.
2. Prepare frosting: Place egg whites, sugar, water, corn syrup, and cream of tartar in a heatproof bowl. Place bowl on a pot with about 2 inches of simmering water, and place pot on low heat. Make sure bottom of bowl does not come in contact with the water.
3. Whisk mixture vigorously using an electric hand mixer until soft peaks form and mixture reaches a temperature of 160°F on a candy thermometer. This will take about 7 minutes. Remove bowl from heat. Transfer mixture to bowl of an electric mixer, or use a hand blender fitted with a whisk attachment, and whisk for about 5 minutes, until stiff peaks form. Whisk in vanilla.
4. Carefully remove paper liners from cupcakes, and use a palette or flat knife to spread a bit of frosting on top.
5. Pour candy in bottom of each ice cream cone; then place inverted cupcakes on top so that the frosted side touches the top of the cone.
6. Transfer remaining frosting to a piping bag fitted with a star pastry tip and frost cupcake all around, so that it resembles a scoop of soft-serve ice cream.
7. Sprinkle with jimmies and serve.