Step 1

In the bowl of an electric mixer, mix the egg whites and vanilla until frothy.

Step 2

Gradually, add the sugar and mix on low speed until the sugar is incorporated and the icing is shiny. Turn the mixer to med-high and beat until the mixture forms stiff, shiny peaks, approximately 5-7 minutes.

Step 3

Stir in food coloring if desired.

Step 4

For immediate use, transfer to a pastry bag fitted with a tip and pipe onto the cookies. (Or if you're using a zip top bag, clip corner and pipe onto cookies.)

Step 5

Icing can be stored in an airtight container for up to 3 days.