Directions: In mixer bowl, whip meringue powder, water and cream tartar until fluffy. Add 1/2 cup at time of powdered sugar. Add sugar until frosting loses its shine. Divide frosting into 1/2 cup measurements and tint with desired food coloring. Trace cookies with stiff frosting. Or, to cover cookies, thin frosting with droplets of water to syrup consistency. Pour thinned icing over cookie.