Lavender-Ginger Meringue Twists 

Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets; line each baking sheet with parchment paper, and press into meringue to hold parchment paper in place. Set aside. 

Gently stir ginger and lavender extract into remaining Basic Meringue in mixing bowl using a rubber spatula until evenly incorporated. Transfer one-fourth of the meringue mixture (about 1 cup) to a medium bowl, and stir in a very small amount of violet food coloring gel. Repeat process with one-fourth of the meringue mixture and royal blue food coloring in a separate bowl. Leave remaining meringue mixture undyed. 

Transfer about half of each meringue mixture to 3 separate large piping bags with a ½-inch hole cut in the corner. Place all 3 piping bags inside 1 large (about 18-inch) piping bag fitted with a ⅓-inch open star tip.  

Pipe into 5-inch-long, about 2-inch-wide, zigzag patterns on prepared baking sheets, allowing the 3 colors to swirl together as you pipe. Alternatively, if desired, arrange 14 (6-inch) lollipop sticks on prepared baking sheets, and pipe zigzag patterns onto sticks, leaving 3 inches of each stick uncovered as a handle. Refill piping bags with remaining meringue mixtures as needed, and space meringue twists at least 1 inch apart on prepared baking sheets. You should have 14 meringue twists total. 

Bake meringues in preheated oven until dry and no longer sticky, 1 ½ to 2 ½ hours. Turn oven off, and let meringues cool completely in oven until crisp, at least 2 hours or up to 12 hours. Meringues can be stored in an airtight container at room temperature up to 1 week.