Step 1

Preheat the oven to 250 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicon baking mats.

Step 2

In a large mixing bowl using a electric hand mixer or a stand mixer fitted with a whisk attachment (recommended) combine the water and meringue powder.Beat the mixture on high speed until soft peaks form.

Step 3

Continue running the mixer and add the sugar, just a small amount at a time, until stiff peaks form (around 5 minutes).

Step 4

If adding any flavoring extract or coloring (for single color meringues) add it here.

Step 5

If making multi colored meringues remove a portion of the batter that will remain white and put it in a separate bowl. Use food coloring to color the remaining batter.

Step 6

Fit a piping bag with a 1M piping tip (large open star tip). Fill the bag with the meringue batter.

Step 7

Fit a large piping bag with the 1M tip.

Step 8

Snip the end of two smaller piping bags. Fold just above the snipped end and secure with a clothespin or chip clip (this closes off the end while filling it with meringue).Fill each bag with one of the colors.

Step 9

Unclip the end of the piping bag and gently squeeze the meringue into the end. Insert both color bags into the larger piping bag with the 1M tip.

Step 10

Squeeze the outer piping bag until both colors begin to come through (note: squeeze onto a paper towel until both colors are coming through then pipe the meringues).

Step 11

(Single or multiple color): Pipe 2-inch diameter cookies onto the prepared baking sheet leaving 1-inch space between them.

Step 12

Pipe a small amount of batter onto the cookie sheet. Place a popsicle stick or lollipop stick into the batter to secure it.

Step 13

Pipe meringue into the desired shape overlapping the top of the stick (Christmas tree, stars, circles, snowman, hearts, etc).

Step 14

Place the baking sheets into the oven. Bake for 45 minutes until the outside of the meringues feel firm. DO NOT open the oven while they are baking.

Step 15

Turn off the oven and leave the oven door closed for 1 hour.

Step 16

After the 1 hour remove and allow to cool completely at room temperature (on the baking sheet or wire rack). Remove from parchment.