Recipe & Photo from Truvia
1 tsp pure meringue powder
3-4 Tbsp warm water
1 tsp vanilla extract (optional)
2-3 drops of color (optional)
Add additional tablespoons of water until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons but shouldn't be too thin (Add optional flavor now).
Divide into separate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small square plastic bags or piping bags with the very corner snipped off to pipe outlines.
Frost cooled cookies.
If you want a filled in design, Let the outlines dry at least 5-10 minutes before filling in.
Store decorated cookies in a sealed container.
Options (Will Affect Nutritional Information)
To fill in the outlines, add 1-2 Tbsp of water to icing to thin out more, pipe frosting into the outline in a back-and-forth motion. It does not have to be perfect and there may be gaps, use a toothpick to fill the icing into the gaps.
Let the filled icing dry completely before adding any additional icing decoration.
To change the flavor, add extracts, try to use clear flavor to avoid color issues. Try peppermint for winter holiday, vanilla and/or cinnamon for fall and lemon for summer.
You can mix colors, remember yellow and blue make green, blue and red make purple, yellow and red make orange.