Line two baking sheets with parchment paper.

Place the meringue powder, sugar and 2 tablespoons of water in a mixer bowl. Using the whisk attachment, beat for 5 minutes (scraping down the sides as necessary). At this point you can add additional water – a teaspoon at a time – till you reach the appropriate consistency (think toothpaste and you’re on the right track).

Add food coloring till you achieve your desired shade, and transfer to a piping bag fitted with your piping tip. Pipe out lines onto your prepared baking sheets. Don’t worry if the lines aren’t perfectly straight, or if there are breaks as you pipe them out.

Let the icing dry – uncovered, at room temperature – for a full 24 hours, then cut into sprinkles. Use immediately or store in an airtight container.