Ingredients:
4 C powdered sugar
2 T meringue powder
5 T water
Directions:
Mix all ingredients in the bowl of a stand mixer with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10min). Divide the icing according to how many colors you will need and transfer into air tight containers. This will be the stiffest consistency of the icing, and at this point is still too thick for decorating. Add water 1 tablespoon at a time and the desired gel coloring; stir by hand until fully incorporated, until it has reached a consistency appropriate for piping. Using a pastry bag, pipe around edges of each cookie. Let it stand so the icing will set (preferably 1 hour). Keep leftover icing covered at all times so it does not begin to harden.
Once all cookies have been edged, thin out the remaining icing by adding water 1 tablespoon at a time until it drips off the spoon easily and smoothes back in with the icing well. (If you made it too watery, add some powdered sugar to thicken it up again). Tranfer to a plastic squeeze bottle and flood each cookie with desired icing, using a toothpick or the tip of the bottle to pop any bubbles along the way. Allow to set.
Use any remaining thick icing to pipe on decorations as desired.
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