Begin by stirring your extract/flavoring and food color into 1/4 cup water, add meringue powder and mix until frothy.

In a MIXER, add syrup add the powdered sugar, it will be very hard to mix by hand(my first try I didn't use a mixer, and I kept having to rest my arm, this stuff is thick!)

Add the remaining water, and whip until soft peaks form.

Divide and add color, for thinner consistency add water-in TBS(for flooding) For thicker consistency add powdered sugar.

Note: no oil in any color/flavor can go in the icing(add it to the dough if need be, NOT the icing) Note:cookie recipe listed seperately. Note:let the cookies air out, don't want butter bleed.

Note: paddle attachment is best to use