• Preheat the oven to 250 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicon baking mats.
• 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.
• Continue running the mixer and add the sugar, just a small amount at a time, until stiff peaks form (around 5 minutes).
• If adding any flavoring extract or coloring (for single color meringues) add it here.
• 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.

Piping: Single Color Merinuges

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

Piping: Multiple Color Meringues

• Fit a large piping bag with the 1M tip.
• 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.
• 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.
• 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).
• (Single or multiple color): Pipe 2-inch diameter cookies onto the prepared baking sheet leaving 1-inch space between them.

Piping: Meringue Pops (single or multiple colors)

• Pipe a small amount of batter onto the cookie sheet. Place a popsicle stick or lollipop stick into the batter to secure it.
• Pipe meringue into the desired shape overlapping the top of the stick (Christmas tree, stars, circles, snowman, hearts, etc).
• 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.
• Turn off the oven and leave the oven door closed for 1 hour.
• After the 1 hour remove and allow to cool completely at room temperature (on the baking sheet or wire rack). Remove from parchment.