Boil the sugar and water, then slowly pour the syrup into the whipped egg white while continuing to beat.

Add the powdered sugar (I used granulated sugar, which gives a grainy texture). Keep beating, and finally add the lemon juice. (If you don't have lemon juice, use white vinegar.) If you have vanilla extract or vanilla beans, add them at the end and beat until the bowl can be turned upside down without the icing falling out! (For those who dislike the egg taste, it's recommended to use vanilla beans or extract.)

Divide the icing into portions for coloring, if desired. Place in piping bags or plastic bags, snip off a corner, and use for decorating.

I used five colors in total: White: the original color of the royal icing. Green, red, blue: food coloring purchased from a baking supply store. Chocolate: add cocoa powder.

[Gingerbread Decorating]

Lightly bake the royal icing. Line the baking sheet with aluminum foil or parchment paper.

The baked royal icing will puff up. Use an oven with adjustable temperature for low and slow baking. (The color will be beautiful without browning!) In a small oven, bake for about 2 minutes, let the icing puff up, and leave it in the oven until it cools slightly before removing. (If the small oven doesn't have temperature control, check and adjust frequently!)

Remove the baked royal icing, let it cool, and store it in an airtight container. Enjoy a piece whenever you like—it'll lift your spirits and taste great!