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!