Recipe: Perfect Meringue Pops

Meringue Pops. Transfer the meringue to a pastry bag fitted with a large star tip. Sprinkle with coarse sugar and/or silver. Meringue pops make fun, colourful cake toppers or they're a whimsical dessert on their own!

Meringue Pops Attach the lollipop stick and press lightly. Begin making your meringue pops by adding the meringue mix and the cold water into a mixing bowl. The mix should start to form stiff peaks. You can cook Meringue Pops using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Meringue Pops

  1. You need 3 of fresh egg whites.
  2. Prepare 1/4 tsp of cream of tartar.
  3. You need 5 oz of sugar.
  4. Prepare 1/2 tsp of vanilla or other flavoring.
  5. You need 1 pinch of salt.

Line a baking sheet with parchment paper. Dip bottom of meringue pops into melted candy; tap to remove excess. Using spatula, spread candy evenly on bottom of pop, filling in any gaps. Immediately dip candy-coated meringue into nonpareils.

Meringue Pops instructions

  1. Pre-heat your oven to 225ºF and line a baking sheet with parchment paper.
  2. Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water..
  3. Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar..
  4. Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're ready to whip.
  5. Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring..
  6. Bump up to high and let whip until you reach STIFF peaks..
  7. Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!.
  8. Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold..
  9. Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks..
  10. Serving: 1cookie | Calories: 11kcal (1%) | Carbohydrates: 2g (1%) | Sodium: 6mg | Potassium: 11mg | Sugar: 2g (2%).

Sprinkle nonpareils into gaps on bottom and top of meringue pop. Set aside on parchment paper-covered board. Pretty as a picture, these pastel pops made from sweet meringue will make your Mother's Day extra special. You will need a large star nozzle, a piping bag and paper or wooden lolly sticks to make these sweet treats and they will keep for up to a week in a sealed container. This meringue cookie recipe is perfect for making meringue pops or pretty much any shape you can think of.

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