Meringue pops!
Want to learn how to make these super easy meringue pops? Rainbow, unicorn, cookies, kisses… you name it! Just a few of my best tips & tricks and you’ll be whipping up these adorable desserts in no time!
Equipment
- Baking sheets
- Parchment paper
- Paper straws or popsicle sticks
- Sprinkles or edible glitter if you'd like
- Piping bags fitted with tips
Ingredients
- 4 egg whites --room temp creates more volume
- 1 cup sugar --bakers or caster dissolves quickest
- 1 dash cream of tartar --OR splash of white vinegar OR lemon juice
- food coloring --optional
- oil free flavoring extract --optional
Instructions
- Heat oven to 200 F. Using parchment paper line 2 large baking sheets. I prefer to trim parchment paper to fit so it lies flat. A sprinkle of water on the corners of the baking sheet will help the paper to stick.
- In a medium sauce pan, bring a few inches of water to a boil; turn off heat. Detach and rest the bowl from your electric mixer over the sauce pan of water, similar to a double boiler. In the bowl mix egg whites and sugar by hand until all sugar is dissolved. (A couple minutes) BE SURE MIXING BOWL AND WHISK ATTACHMENTS ARE ABSOLUTELY CLEAN. NO OIL RESIDUE which would cause the mixture to fall flat.
- Carefully transfer the warm bowl to an electric mixer. With a whisk attachment beet on med-high for about 6 minutes or so. We want the mixture to cool and form stiff peaks. Sprinkle in a dash of cream of tartar and oil-free flavoring extract. Mix to incorporate.
- How many colors do you want? Divide mixture into bowls, add a drop of food coloring to each. Gently fold in the color so it doesn't deflate. (Not only are streaks OK, they can look awesome in your final product.) Fit a couple piping bags with tips. (Large open stars create great depth) Fill bags. If combining multiple colors into one piping bag, place two layers of plastic wrap on a flat work surface and spoon a few lines of colored meringue mixture side-by-side. Gently roll/wrap the plastic wrap and transfer to a piping bag.
- On your lined baking sheet pipe out your designs making sure they are all of relatively uniform size. Pipe a line about 2 inches long to place the end of your paper straw/popsicle stick on; pipe your decoration on top of that. Don't forget sprinkles if you'd like! Leave about an inch of space between meringues; they shouldn't expand but you don't want them to stick together. I like to use up my extra meringue by dotting little kisses in any left over space and removing them early due to their smaller size. Snacks for the chef!
- Bake for 1 hour; rotate trays. Bake longer if needed (up to 2 hours) until meringues are dry. They should easily pull away from the parchment paper. Turn off the heat and let them cool in the oven to reduce cracking from drastic temperature changes. Overnight in the oven is fine. Smaller meringues may be done sooner. For example: Here in the Southwest desert our climate is quite dry, I bake mine for an hour and then turn off the oven, waiting 2 or 3 hours until i pull them out. If I bake them much longer than that they will start to brown.