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In a large bowl (make sure there is no grease or oil residue in the bowl), mix the meringue powder and 4 tbsp of water using a hand mixer on high speed. Mix until completely dissolved and very frothy.
Add half of the powdered sugar. Mix on low until incorporated.
Add the other cup of powdered sugar along with the corn syrup and lemon powder (or extract). Mix on low until combined, and then switch the speed to high and mix for 2 minutes (no less!) Taste the icing and add more lemon flavor if desired.
The icing should be thick and have a little more volume as well. It should hold a soft peak.
Once mixed, grab a spatula and mix in the white food coloring or other colors as desired.
To thin out the icing, add ½ tsp of warm water at a time until desired icing consistency is reached (15-20 seconds for flood icing). Mix with the spatula to avoid more air bubbles.I usually make the entire batch flood consistency and then stiffen it up with more powdered sugar in smaller batches as needed.
This step is optional but helps with air bubbles, cover bowl with plastic wrap and allow it to rest for 30 minutes. The majority of air bubbles will naturally release as the icing rests, giving you less trouble once your cookies are covered!
Decorate your cookies and allow to dry uncovered overnight.