In a medium mixing bowl, whisk together 2 cups powdered sugar and 1½ tablespoons meringue powder until well combined.

Gradually add 3 to 4 tablespoons of water while stirring. Continue mixing until you get a smooth, thick icing — it should be similar in consistency to royal icing. Add the last tablespoon of water only if needed.

Separate the icing into small bowls (one for each color). Use gel food coloring to tint each batch. Start with a small drop and mix well — a little goes a long way.

Spoon each colored icing into a piping bag fitted with a small round tip. If you don’t have piping bags, use zip-top plastic bags and snip a tiny corner off for piping.

Lay out strips of parchment or plain white printer paper on a flat surface. Pipe small dots in neat rows onto the paper. Leave a bit of space between each dot to prevent colors from blending.

Leave the dots uncovered at room temperature for 12 to 24 hours. They’ll harden completely once dry and should peel easily from the paper.

Use gel food coloring (not liquid) to keep your icing thick and vibrant.

Add flavoring extracts to each color batch for a fruity twist.

Be patient — full drying time can vary based on humidity.

Store in a cool, dry place in airtight containers once hardened.