5 tablespoons of meringue powder (found in cake decorating stores or your local Bulk Barn)
1/3 cup water
455 grams icing sugar
Cream room temperature butter, and brown sugar with a paddle attachment at medium speed for two minutes.
In a separate bowl, whisk together molasses, corn syrup, and milk.
Scrape down mixing bowl and add the molasses mixture to above, mix until incorporated.
In a separate bowl mix together flour, ginger and baking soda. Add this mixture to above on low speed until dough forms together.
Roll out dough onto a well floured surface. Cut into shapes, and place on a parchment lined baking sheet.
Refrigerate your tray of cookies for 1/2 hour before baking.
Preheat oven to 350F.
Bake at 350F for 17-20 minutes or until dough slightly puffs up, and is golden.
Let cookies cool overnight before decorating and building your gingerbread house.
For the icing:
Combine all the ingredients in a mixing bowl and beat at low speed with the paddle attachment until stiff peaks form. Place a damp cloth over the mixture while in use to prevent the icing from hardening.