In a medium bowl, whisk together 1½ tablespoons water and meringue powder until foamy. Gradually add confectioners’ sugar, whisking until stiff and thickened. Whisk in vanilla extract. (If icing is too thick, add water, ½ tablespoon at a time, until desired consistency is reached.) Use immediately to decorate cookies, keeping icing covered with a damp cloth to prevent drying out.
Recipe by TeaTime Magazine at https://teatimemagazine.com/iced-chocolate-cookies/