Ingredients:

  • 4 cups Icing Sugar (Confectioner's Sugar), sifted
  • 3 Tbsp Meringue Powder
  • 6 Tbsp Warm Water (approximate)
  • 1 tsp Clear Vanilla Extract
  • ½ tsp Almond Extract
  • ½ tsp White Food Colouring (Optional)

Instructions:

  1. Sift the icing sugar and meringue powder together thoroughly into the bowl of a stand mixer.
  2. Add the vanilla extract, almond extract, and 4 tablespoons (60 ml) of warm water to the dry mix.
  3. Mix on the lowest speed for 1–2 minutes until a thick, shaggy paste forms, ensuring sugar doesn't fly out.
  4. Increase the speed to Medium-High and whip for 5–8 minutes until the icing is brilliant white, voluminous, and forms stiff peaks. This is your thick 'Piping Consistency'.
  5. Reserve 1/3 of the stiff icing base, covering it with a damp cloth to prevent crusting.
  6. Take the remaining 2/3 of icing and begin thinning it by adding the remaining warm water, 1 teaspoon at a time, mixing well after each addition.
  7. Test for 'Flooding Consistency' using the 10-second rule: the icing should smooth out completely back into the batch within 8–10 seconds after being dropped back in.
  8. Divide the icing into bowls and add gel food colouring as desired. Immediately cover all icing bowls with cling film pressed directly onto the surface.
  9. Use the stiff icing to outline cookies, allowing the outline to crust for 10–15 minutes.
  10. Fill the outlined areas with the thinner 'Flooding Consistency' icing, using a scribe or toothpick to distribute evenly. Allow decorated cookies to dry completely for 6–24 hours before handling or stacking.