In a mixer with the whisk attachment, whisk together brine, gum, cream of tartar and agar on high speed until mixture becomes thick with volume (about 10-15 mins)

With mixer still on high, gradually add sugar taking care to work quickly to incorporate. Mixture will be slightly gritty, this is ok.

Add food colouring and flavoring if desired.

Spoon meringue into piping bag fitted with a 1M piping tip. Line cookie sheet with parchment and pipe swirl in circular motion over paper lollipop stick. To achieve the rosette style, start by piping a star over the top of the stick and move in a clockwise motion creating a full circle. Swipe piping tip away from rosette to finish. 

Bake meringues at 200*F for 2-3 hours or until meringues are dry to the touch. Store in an airtight container for up to 1 week.

To finish off, you can also add sprinkles before baking. You can also add royal icing designs once the meringue has been baked.