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In a large bowl, add the 4 cups powdered sugar and 4 tablespoons meringue powder and mix together.
Using an electric mixer on low speed, add in the 2 teaspoons vanilla extract, 1 teaspoon almond extract, ¼ teaspoon salt, and water 1 tablespoon at a time (4 tablespoons water total) and mix until smooth.
If you're planning to color the icing, this is the stage where you should mix that in.
The goal with the royal icing is that it's thick enough that it won't run off the side of the cookie, but thin enough that it will meld together.
In this tutorial, we're making what is called '15 second icing'. This means that when you run a knife through the icing, the icing should go back to how it was within 15 seconds.
If the line doesn't disappear within 15 seconds, don't worry! Making royal icing is all about adjustments.
If it takes longer than 15 seconds = Too Thick = You Need To Add More Water.
If it takes shorter than 15 seconds = Too Thin = You Need To Add More Powdered Sugar.
Once you have achieved the perfect consistency, it's time to decorate! First and foremost, be sure to cover any bowls of royal icing with a damp paper towel that you don't plan to use right away.
Next, add royal icing to piping bags.
Once iced, allow cookies to dry (uncovered) for at least 6-8 hours.