Begin making your meringue pops by adding the meringue mix and the cold water into a mixing bowl.
Using a stand mixer or hand mixer, whip the water and meringue mix on high speed until the consistency is light and fluffy, about 10 minutes. The mix should start to form stiff peaks.
Line a baking sheet with parchment paper. Place paper straws with 3-4 inches apart. Using a decorating bag and a 1M tip pipe the meringue mix going back and forth, left to right until you reach just above half-way down the straw.
Bake in the oven for 1 hour, then turn off the oven and let the meringues cool in the oven for about 2 hours.
Once the meringues have fully cooled, melt the white candy melts in the microwave in 30-second intervals until fully melted.
Place the candy eyes in place. Drizzle white candy melts over the meringue pops and under the eyes to keep in place.
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