This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
INGREDIENTS (for 4 servings):
- 3 tablespoons meringue powder
- 4 cups sifted confectioners' sugar
- 6 tablespoons water
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.