• Preheat oven to 250 degrees.
• Add meringue powder and water to a large mixing bowl.
• Using the whisk attachment on the electric mixer or stand mixer, whip the mixture on high speed until soft fluffy peaks form. Don't cheat on the time needed! Test the peaks by taking a spatula and brush upward quickly. Does a self standing peak form?
• The sugar will now be added to the soft peak meringue.
• Power up the mixer to high speed and gradually add the sugar. Whip until stiff peaks form. Do your peaks stand at attention?
• Now add the vanilla and food coloring if desired.

TIP! This is the time to separate the meringue into separate bowls to add create different colors of meringue for bunnie butts or meringue cookies.

• Assembly the disposable decorating bag with the tip. The star or round tip works well to create the meringue bunnie butt.
• Fill the decorating bag with meringue.
• Create the bunnie butt on parchment paper by gently squeezing a "dollop" of meringue on the parchment paper.
• Experiment with different sizes of bunnie butts.
• Repeat many many times.
• Bake at 250 degrees approximately 45 minutes. The time depends upon your oven. At 30 minutes I check the meringue to observe how it is baking.  Long and slow is the key to a perfect bunnie butt. The meringue is baked when the bottom of the meringue is very slightly browned at the most!
• The ideal consistency is crispy, but not crumbly. The meringue needs to be cooked enough to hold the shape. Overcooking the meringue can lead to a crumbly meringue which is less than ideal and a brown tinge to the meringue which is even less than ideal!