Use this recipe to decorate our Little Lamb Cookies.
Beat water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icingholds a ribbonlike trail on the surface for 5 seconds when beater is raised.
Tint icing with food coloring just before using. (If making poppy-shaped lemon cookies, divide icing before tinting.)
Icing can be stored in an airtight container (with a damp paper towel covering the surface) for up to 1 week.