Thanks, it was loads of fun. But photographing over and thru the chicken wire was the real challenge.
That's going to be a little too dry to work with. Here's my recipe that came with my GB mold:
3 egg whites at room temp.
3/4 tsp cream of tartar
1 pound confectioner sugar - sifted ( that's about 4 cups)
Mix on high speed 7-10 minutes - beat until stiff - you can't overbeat it.
* Store at room temp in airtight bowl - I also add a layer of Saran Wrap right on top of it before closing up in a bowl. It will keep over a week.
*Even with this ratio of sugar to eggs it can be too dry to squeeze out of pastry decorating tips - just add some water to get the consistency you want.
* I use Meringue Powder in place of the eggs - 3 TBS of the powder + 6 TBS of warm water will equal 3 egg whites and adds a vanilla flavoring and smell to the icing.