Do you ever see something and just think, “I NEED this!”? And I mean cat meme level “I NEED DIS!” Well, that was me a few weeks ago when the Meringue Girls‘s meringue lollipops showed up in my Instagram feed. Holy mother of granita, I NEEDED it!
And seeing as how I wasn’t planning a trip to England anytime soon, I resigned myself to the fact that the only way I would be getting those magical looking meringue pops in my life any time soon was by making them myself. *Cue dramatic pushing up of sleeves and smearing of flour under the eyes like eye black*
So armed with my favorite meringue recipe, I embarked on an epic baking journey to make the coolest meringue lollipops this side of the Atlantic! And guess what, my amazing baking friends! They’re TOTALLY doable.
Like I-can’t-believe-this-isn’t-butter, er, I mean not-so-difficult sort of doable. Pretty sure that elevates them to a whole new level of magical awesomeness. Or maybe that’s my inner 6 year who was so flamboyantly stubborn she insisted her parents legally allow her to change her name to Crystal Sparkle Rainbow speaking. <– And yes, that actually happened. Apparently it wasn’t enough that my parents agreed to call me that, no, I demanded it go down in legal record as such. You know, because obviously I’d never regret that decision later in life…
But back to the meringue lollipops at hand! Because you NEED DIS!
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- Food gel coloring
- Parchment paper
- 4" lollipop sticks
- Wilton 2A tip
- Piping bags
- In the bowl of a stand mixer, over a pot of boiling water, whisk together the egg whites and granulated sugar. Heat, whisking occasionally, until the sugar has dissolved. Place the bowl in your stand mixer, add the vanilla, and whisk on high until stiff peaks form.
- Divide the meringue by the number of colors you plan to use and gently fold the gel food coloring into the meringue. On a piece of plastic wrap, arrange your colors in the order you'd like and roll into a log-shaped tube of meringue, twisting the ends (like in this tutorial).
- On the back of several pieces of parchment paper, create 1½"-2" circles, making sure to leave room for the sticks. Snip one end of your plastic wrapped meringue, load it into a piping bag with a Wilton 2A tip, and pipe your meringue circles starting from the center and working your way out, using the circles you traced as a guide. Once you've filled each baking sheet, gently insert the lollipop sticks.
- Bake at 200F/95C for 1½- 2 hours, or until the meringues are dry, crisp, and easily pull away from the parchment paper.