In a large bowl, combine the sugar, meringue powder,
water and lemon juice
Mix with a wooden spoon until incorporated, then using
an electric whisk, beat on a low speed to completely incorporate and get rid of
any lumps
If the mixture looks too thick, add a teaspoon of
water
Continue whisking mixture until it is very thick,
glossy, and holds soft peaks. This should take about 10 minutes
Divide the icing up into separate bowls and stir in
whichever colours of gel food colouring that you desire
Fit a piping bag with a no.2 round tip and fill with
the icing. While working with each icing in the piping bag, make sure you cover
the others that are still in their bowls with cling film, as these can dry out
very quickly
Pipe long strands of the icing onto wax paper or
alternatively baking paper with a very thin coating of oil across them
Once one colour runs out, wash out your piping bag,
reassemble and continue with the next colour
Let the strands dry for at least three hours
Tap
the stands using a knife to break apart or alternatively you can break them up
them using your hands. Store the sprinkles in jars or zip-top bags until ready
to use. Enjoy!
