4 additional tablespoons water at room temperature, separated
Instructions
In a small bowl, whisk together the meringue powder and 4 tablespoons warm water. Place the mixture into a stand mixer and mix on medium-high until foamy.
Once foamy, add in the confectioner’s sugar and corn syrup and be a ton medium-high for an additional 5 minutes until stiff peaks form.
To make the frosting a consistency suitable for outlining and flooding, whisk in an additional tablespoon of room temperature water one by one until the frosting is the consistency similar to a hair gel.
You’ll know it’s correct because when you drop a spoonful of frosting from about 6 inches it will disappear back into the frosting within 10-12 seconds.
Split the frosting into 3 bowls. Color one dark green, one kelly green, and leave the other white.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/shamrock-sugar-cookies/