Ingredients:

  • 4 cups (sifted) Confectioners' (Icing) Sugar
  • 4 Tablespoons Meringue Powder
  • 1/2 cup Warm Water
  • 1 teaspoon Clear Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional)

Instructions:

  1. Sift Dry Ingredients: Sift the confectioners’ sugar and meringue powder together into the bowl of a stand mixer. This is crucial for a lump-free glaze.
  2. Combine Wet Ingredients: Add the warm water and extracts directly to the dry mixture.
  3. Mix Initially (Low Speed): Mix on the lowest speed for 1–2 minutes until the sugar is fully incorporated and a shaggy paste forms. Start very slowly to prevent scattering the dry ingredients.
  4. Beat to Stiffness (Medium-High Speed): Increase the speed to medium-high. Beat for 5–7 minutes until the mixture triples in volume, becomes thick, glossy white, and holds stiff peaks. This is your Stiff Consistency (Outline Icing).
  5. Store Immediately: Cover the mixing bowl or stored icing with a damp cloth or cling film pressed directly onto the surface to prevent the icing from crusting.
  6. Colour and Outline: Divide the stiff icing base into smaller bowls for colouring (use gel or paste food colouring). The stiff consistency icing is your Outline Icing. Transfer this directly into piping bags fitted with a small tip. This is used for borders and fine details.
  7. Prepare Flood Consistency (The 10-Second Rule): For the thinner filling icing, take the stiff icing and add water, 1 teaspoon at a time, mixing well. Stop adding water when the line created by the falling icing disappears completely and merges back into the main body within 10 seconds.
  8. Transfer Flood Icing: Place the flood consistency icing into squeeze bottles or piping bags with the tip snipped larger.
  9. Decorate: Using the stiff outline icing, pipe a border along the edge of the cookie and allow it to set for 5–10 minutes. Gently squeeze the flood icing into the centre of the outlined area. Use a scribe tool or toothpick to gently push the icing to the edges and pop any air bubbles.
  10. Dry: Leave the decorated cookies uncovered in a dry, room-temperature area for 6–8 hours, or ideally, overnight, until the surface is completely hard and non-sticky.