Line cookie sheets with parchment paper & prepare your piping bags using a #2 Wilton tip.

Using a paddle attachment, gently mix the sugar and meringue powder.

With the mixer on it's lowest setting slowly add the extract & then the water a tablespoon at a time to the dry ingredients. As the water is added, the icing will become thick and lumpy.

Continue to add water until the mixture reaches a thick, honey-like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Separate the icing and mix in your food coloring.

Place the icing in piping bags & start piping lines. Get creative, get them close together on the pan to maximize the number of sprinkles.

Let the sprinkles dry a few hours. They should be dry & break when you apply pressure. Chop or break to the desired length.

Keep in an airtight container for up to two weeks.