One day in advance, make meringue cookies.
Prepare two recipes meringue batter following recipe instructions. Divide batter equally into three bowls. Using Kelly Green and Royal Blue icing colors, tint one bowl pastel green, one bowl pastel blue and leave remaining bowl white.
Prepare four disposable decorating bags with tips 1M, 6B, 1A and 4B. Using spatula, stripe some bags with colored batter and fill with white batter. Fill remaining bags with tinted and white meringue batter. Pipe meringues of various shapes and sizes. Bake and cool.
Make candy bark.
Melt two bags bright white Candy Melts candy, separately, following package instructions. Using green candy color, tint 12 oz. melted candy light green. Place 2 oz. green melted candy and 2 oz. white melted candy into two parchment bags. Reserve remaining green and white candy for later step.
Pipe rows of small white dots on one cookie pan and green dots on other pan. Let set at room temperature about 15 to 20 minutes.
Melt 20 oz. royal blue Candy Melts candy following package instructions. Add black and violet candy color to achieve navy blue color shown. Place 10 oz. navy blue melted candy in decorating bag with small tip cut off. Pipe candy around light green dots. Reserve remaining 10 oz. for later step.
Using 10 oz. reserved white candy, add black, blue and violet candy color to achieve gray color shown. Place in decorating bag with small tip cut off. Pipe candy around white dots.
Tap pan on counter to remove air bubbles from candy. Chill until set, about 20 minutes. Remove candy from pans.
To make solid bark, spread one cookie pan with remaining green candy and other cookie pan with remaining navy blue candy. Chill until set, about 20 minutes. Remove candy from pans.
Break bark into shards, varying in size and shape. Using leftover melted candy, attach lollipop sticks to backs of large candy shards, allowing 6 in. for cake insertion.
Intermediate
