1 1⁄3 cups confectioners' sugar
2 tbsp. dried egg whites
1 1⁄2 tsp. vanilla extract
1⁄2 tsp. kosher salt
Food coloring, to taste
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar with the dried egg whites, vanilla, salt, and 2 tablespoons water and mix until a stiff icing forms. Divide the icing between bowls and color them with food coloring as desired, stirring to mix evenly.
Spoon the icing into piping bags and pipe very thin lines onto parchment paper-lined baking sheets. Let the icing lines air dry for 24 hours. Break into small pieces and store in an airtight container at room temperature for up to 2 weeks.