Ingredients:

• 4 each                   Egg whites
• ¾ tsp                      Lemon juice
• 4 cups                   Powdered sugar
• As needed             Food coloring

Directions:

1. Place egg whites in the bowl of an electric mixer with the whisk attachment and whip on high speed until foamy.
2. Switch to low speed and gradually sift the powdered sugar into the egg whites until the sugar is completely incorporated.
3. Add the lemon juice and whip on high speed until the icing is very thick and forms stiff peaks, 5-10 minutes.
4. Separate to small bowls and color as desired.
5. If you want to thin down the icing add water a few drops at a time until it is the right consistency.
6. Use the thick icing for the boarders of the designs and fill in the center with the thinner icing.
7. Let the cookies air dry until the icing hardens.
8. If not using the icing immediately store in an airtight container refrigerated for up to 2 days.