In bowl, combine powdered sugar, softened butter, meringue powder, water and lemon juice. Using a hand mixer or stand mixer, beat on low until thick icing forms.

Remove from mixer. Using a spatula or spoon, smooth the buttercream icing down until flat layer forms.

Cover bowl and refrigerate for at least 4 hours, or overnight.

Once cooled/solidified, remove from refrigerator and start spooning out table spoon size balls. Place buttercream icing balls on parchment lined baking sheet, and refrigerate for at least another 30 minutes to 1 hour.

Once buttercream icing balls are cooled, begin the chocolate covering.

Heat 10-12oz of candy melts by microwaving them in 20 second intervals on medium heat until melted. You can also heat the candy melts using a double boiler on the stove top until melted.

Remove chocolate from heat, stir the melted chocolate and continue to add solid candy melts until the temperature of the chocolate is around 86°F

Remove buttercream icing balls from refrigeration

Individually dip each one into the chocolate and place back on parchment paper, chocolate should cool rapidly.