Combine the egg white and sugar in the bowl of your mixer. Use the whisk attachment to beat on medium speed for 4-5 minutes, occasionally stopping to scrape down the sides as needed.
The final consistency must be such that you can scoop some up and it will stick to the spoon, but if you tilt the spoon, the thick icing will eventually fall off.
If its too thick, add water in one teaspoon increments until you've reached the proper thickness.
If its too thin, add additional sifted powdered sugar.
Add the frosting to a piping bag with a small round tip, or you can just snip the corner of the bag off.
Lay out a large piece of wax paper and squeeze straight down to make a mound the desired size to make an eye. Don't make more than 10 or so before putting the candy piece on top because the eyes will begin to dry right away.
Allow to sit at room temperature for at least 24 hours before removing.
Makes about 4 dozen eyes but amount can vary widely depending on size