I'm just a mom and Nana that likes to putter in the kitchen with my granddaughter, Alexandra, mainly making holiday cookies. 

I have been learning and working with Royal Icing for about a year now and it's turned out well. I have to work a little to get the consistency correct but that's ok. My question is....the last three batches I have made have turned out with the consistency of airy marshmallow cream and it dries hard as a rock and is very brittle. I can't figure out what I'm doing wrong all of a sudden to where it's not working. I'm using the same recipe that I've always used. Does Merangue Powder expire? Any suggestions? 

Thanks so much for your time.