Combine the meringue powder and warm water in the bowl of a stand mixer and mix at medium speed for about 2 minutes until fluffy and foamy.

divide into small containers with an airtight cover and cover since uncovered icing will crust.

Mix in the colors you are using and add a little color at a time (always use gel food colors since it will not alter the consistency of the icing).

Remove a small portion for piping and use remaining for flood icing. Use a glass to hold icing bag while filling with icing. A damp paper towel helps keep the tips from drying out when decorating.

To make flood consistency, slowly add water 1 tsp at a time, until icing thins to desired consistency. When a spatula run through the center, it creates a line that disappears in about 10-12 seconds. It should not be too thin or runny and not too thick too.

Decorate the cookies following the video above if you are a beginner. Use the piping icing to outline all the cookies.

Flood or fill in the outlines with flooding icing and use a toothpick to guide the icing into tight edges and corners. Allow one color to dry for about 15-20 minutes before adding a second color.

For fireworks, fill in the outline and while the icing is still wet add the second color. Use the toothpick to spread the second color out to create the effect.

Allow the cookies to set and enjoy or dry overnight before packaging.