• Preheat oven to 250F. Add water and meringue powder to a mixer bowl.
• Whip meringue powder and water with a mixer until soft peaks form.
• Gradually add in the sugar until fully incorporated about 4-5 minutes.
• Add in the vanilla extract and blend for another minute.
• Check the meringue between your fingers if it feels gritty keep blending until smooth and glossy.
• Separate meringue evenly into bowls (depending on how many colors you are using)
• Add drops of gel food coloring to the meringue and stir until you get the desired color.
• Add meringue to a piping bag with a 1M star tip.
• Add parchment paper to a baking sheet.
• Squeeze out a small amount of meringue on the parchment. add the lollipop stick over it.
• Starting at the top of the lollopop stick, place the tip vertically over the parchment paper and squeeze the bag in a swirling zig zag.
• Sprinkle the meringues with candy sprinkles.
• Bake 50 minutes until the outside of the meringues is firm.
• Turn off the oven, open the oven door so it is slightly ajar and let them cool for an hour. Remove for oven and when completely cool, peel from the parchment paper.
• Cookies and pops will stay fresh for 2 weeks in an airtight container, not refrigerated.

TO MAKE THE COOKIES:

• Pipe 2-2.5 inch circles onto the parchment-lined baking sheet.

  Bake 45 minutes until the outside of the meringues is firm.

  Open the oven door and keep it slightly ajar and let them cool for 1 hour.

  Remove for oven and when completely cool, peel from the parchment paper