Meringue pop recipe

 

Meringue cookies also known as Meringue kisses are such a versatile cookie. You can bake them in almost any flavour that you want, color or shape. Dip them in chocolate with sprinkles or nuts, sandwich two cookies together with buttercream, ganache or simply your favorite filling I mean the ideas are endless. Today, I decided to show you how to make Meringue rose pops. These cookies are light, airy, sugary, and crisp on the outside.

They can be tricky at first, but just follow the steps and you will see how easy these sophisticated cookies are.

Materials:
Lollipop sticks: https://amzn.to/345RFTH
Wilton 1M or 2D piping tip: https://amzn.to/2Hfc3J4
Piping leaf: https://amzn.to/3j9BOrB
Parchment paper: https://amzn.to/3dCbepI
Cookie sheet: https://amzn.to/3o5kU0P
Food coloring: https://amzn.to/2T7t8rb
Piping bag: https://amzn.to/3dEdUU8

Ingredients:
4 egg whites, room temperature
1 cup granulated sugar
1/4 tsp cream of tartar
1 tspVanilla extract or any other extract of your choice
Food coloring

Step 1
Pre-heat oven at 200'F and line a cookie sheet with parchment. Set aside

 Step 2

Before starting here are some tips:

Tip #1 Very important that you don't have any egg yolks in your whites.

Tip #2 Use room temperature eggs

Tip #3 Make sure that your bowl is clean with no grease residu. 

In your mixing bowl, combine both egg whites and granulated sugar. Place your bowl on top of a double boiler. (to create a double boiler or a "bain-marie" simply bring water to simmer in a medium size pot and place your clean mixing bowl over it). 

 Step 3

Whisk the eggs until the sugar has completely dissolved. You will know when it is ready, when you don't feel any grains of sugar between your fingers.***very important to heat your egg whites to make sure you are killing bacteria that might be contained from the eggs***

Step 4

Place your bowl on your stand mixer with your whisk attachment. Start wisking on low, add vanilla extract or any other flavour add cream of tartar. Always start whisking on low working your way up. **Cream of tartar will help stabilize your eggs**

Step 5

Whisk until you get a stiff peak. 

Step 6

Colour your meringue with food colouring of your choice. I prefer using powder food colouring so that you don't add liquids to your meringue.

Step 7

Pipe a small dot of meringue onto your parchment paper and place the lollipop over it. (this will secure your stick and prevent it from moving)

Step 8

Starting from the middle create a swirl using wilton 1M piping tip, you may also use 2D for a different rose look.

Step 9

Using a smaller tip, pipe a rose at the bottom of each meringue. Finish the look with leaves on each sides. Place your sheet in the middle rack of your oven and bake for 1 1/2-2 hours depending on the size of your meringue. Then, turn off the oven, crack the door open and leave them inside for another 2 hours to cool.

Step 10

The meringues are ready when, you are able to lift them from the parchment paper easily. They should be crispy on the outside and dry. Store them in an airtight container if not used right away.

Hope you enjoyed! xoxo Liliana

Meringue pop recipe

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Author: Liliana da Silva

Ingredients

• 4 egg whites, room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar 
• 1tsp Vanilla extract or any other extract of your choice
• Food coloring

Instructions

1. Pre-heat oven at 200'F and line a cookie sheet with parchment paper.
2. In your mixing bowl, combine both egg whites and granulated sugar. Place your bowl on top of a double boiler.
3. Whisk the eggs until the sugar has completely dissolved. You will know when it is ready, when you don't feel any grains of sugar between your fingers.
4. Place your bowl on your stand mixer with your whisk attachment. Start wisking on low, add vanilla extract or any other flavour add cream of tartar. Whisk until you get stiff peaks. 
5. Colour your meringue with food colouring of your choice. Pipe a small dot of meringue onto your parchment paper and place the lollipop over it. Starting from the middle create a swirl using wilton 1M piping tip, you may also use 2D for a different rose look.
6. Using a smaller tip, pipe a rose at the bottom of each meringue. Finish the look with leaves on each sides.
7. Place your sheet in the middle rack of your oven and bake for 1 1/2-2 hours depending on the size of your meringue. 
8. Turn off the oven, crack the door open and leave them inside for another 2 hours to cool.
9. The meringues are ready when, you are able to lift them from the parchment paper easily. They should be crispy on the outside and dry. 
10. Store them in an airtight container if not used right away.