Ingredients:

  • 4 cups (480 g) Sifted Confectioners’ Sugar (Icing Sugar)
  • 3 Tbsp (22 g) Meringue Powder
  • 1/2 cup (120 ml) Warm Water (plus extra for thinning)
  • 1 tsp (5 ml) Clear Vanilla Extract
  • 1/2 tsp (2.5 ml) Almond Extract (Optional)

Instructions:

  1. Sift the confectioners’ sugar and meringue powder together into the bowl of your stand mixer. Sifting is mandatory for a smooth finish.
  2. Combine the vanilla and almond extracts with 1/2 cup (120 ml) of warm water.
  3. Pour the liquid mixture into the dry ingredients. Start the mixer on the lowest speed for 30 seconds to incorporate. Increase speed to Medium-Low and beat for 5–7 minutes, scraping down the sides often. Beat until the icing is thick, glossy, and holds stiff peaks (Piping Consistency). Add water 1/2 teaspoon at a time if the mixture is too stiff or crumbly.
  4. Divide the stiff base icing into separate small bowls—one for each color. Keep any unused icing covered tightly with cling film pressed directly onto the surface to prevent crusting.
  5. Color the portions using high-quality gel food coloring, mixing gently until the color is even.
  6. Adjust consistency for flooding: Add water, 1/4 teaspoon at a time, stirring thoroughly, until the icing achieves a '10-to-12 second count' (the time it takes for a spoonful dropped back into the bowl to smooth out completely). If too runny, add a tablespoon of sifted icing sugar.
  7. Transfer the stiff icing to piping bags (for outlining) and the thinner flooding icing into squeeze bottles (for filling). Gently tap bottles to remove air bubbles.
  8. Decorate the biscuits: Outline the areas with piping icing, allow the outline to set for 15 minutes, then fill the interior with flooding icing. Use a scribe tool or toothpick to smooth the icing and pop any remaining bubbles. Allow decorated biscuits to dry completely, ideally overnight (6–12 hours), before handling.