Using meringue icing is a blast. It took me a few times working with it to get a feel for the perfect consistency. You will want your icing the consistency of the above picture for icing borders, then you will want to thin it down for filling in the borders. I have made plenty of puddle messes by using an icing that was too thin and simply ran all over the counter. I’m going to share with you the basic meringue icing recipe that I use. As you work with it you will find the perfect consistency that works for you.
3 Tablespoons Meringue Powder
4 Cups Powdered Sugar
5 Tablespoons water
In large bowl, beat all ingredients at medium speed of stand mixer until icing forms peaks, 7-10 minutes. Increase mixing speed if icing isn’t forming peaks. Use this icing to outline cookies. Spoon out desired amount of icing into separate bowl. Add water one Tablespoon at a time until you reach desired consistency of not too runny and not too thick.
The following video will further show and explain the process. If you still have questions please ask and I will answer as quickly as possible.