This icing dries very stiff and can be used for gingerbread houses and decorated cookies. 2 Cups powdered sugar 2 Tablespoons meringue powder 1/4 Cup warm water (plus more for thinning to flood consistency) 1/2 teaspoon clear vanilla or almond extract In the bowl of an electric mixer combine powdered sugar and meringue powder. Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes). NOTES: This makes a very stiff icing that will harden as it dries. You will use this to outline your cookies (with a squeeze bottle or piping bag). Using the same batch of icing, add drops of water to thin the icing to flood consistency and fill in your cookie. I always make WAY too much royal icing so this is the solution for me. If you need a large batch I would suggest bumping the powdered sugar up to 4 cups, the meringue powder to 3 Tablespoons, and the water to just under 1/2 cup. Flavor to your taste.