Meringue Pops are not only super cute, but also delicate, crispy, and absolutely delicious—making them the perfect treat for any occasion! With just a few simple ingredients and some helpful tips, you can easily create these stunning meringue pops. Follow this step-by-step guide, packed with tips, to ensure your lollipops turn out perfect every time!
Ingredient Notes
- Egg Whites – Make sure there is absolutely no yolk contamination. To prevent ruining the entire batch, crack each egg into a separate small bowl before adding it to the stand mixer. This way, if a yolk breaks, it won’t mix with the rest of the whites.
- Caster Sugar – Granulated sugar works too, but fine sugar dissolves more easily.
- Powdered Sugar – It makes the meringue shinier, smoother, and helps it blend more easily with the egg whites.
- Lemon Juice – It helps prevent the meringue from cracking.
- Cornstarch – Helps stabilize the meringue and creates the perfect texture—slightly smooth inside and crispy outside.
- Vanilla Extract – Optional; adds a hint of flavor.
- Gel Food Coloring – Be sure to use gel, not liquid.
Tools
Stand mixer fitted with a whisk attachment or a large mixing bowl with a hand electric mixer
Baking parchment paper or a Silpat
Baking sheet or tray
Rubber spatula
Piping bag
Star nozzle tip, like 2D or 1M
Lollipop sticks that are oven-safe (6inch-15cm for me)
Summary of Meringue Pops Recipe
This summary captures the key steps for a quick and easy understanding of the process.
Beat the egg whites until stiff peaks form—the meringue should be glossy with a beak-like peak.
Add lemon juice, vanilla extract, and cornstarch, then beat briefly.
Gently fold in sifted powdered sugar without deflating the meringue.
Divide and color the meringue with gel food coloring.
Layer colors on plastic wrap, roll into a log, and transfer to a piping bag.
Pipe a small dollop of meringue, insert a lollipop stick, and then pipe a rosette onto a lined baking sheet.
Bake the meringue pops in a preheat oven.
Full instructions are at the bottom of the page.
Tips for the Perfect Meringue Pops
- Prepare Your Equipment – Make sure your bowl and beaters are completely clean. Any grease can prevent the egg whites from forming peaks.
- Choose the Right Bowl – Use a glass or stainless steel bowl, as plastic can trap grease in scratches and affect whipping. If using plastic, wipe it with a little vinegar before whisking.
- Room Temperature Eggs – Let the egg whites come to room temperature before beating for better volume.
- Separate Carefully – Ensure no yolk gets into the egg whites, as even a tiny amount can prevent proper whipping.
- Beat the Eggs Slowly – Gradually increase the speed while whipping.
- Add the Sugar Gradually – Make sure you can no longer feel the grains between your fingers.
- Fold in the Powdered Sugar – Add it at the end using a rubber spatula to avoid deflating the meringue.
- Bake Straight Away – Don’t let the meringue sit on the counter.
- Bake at a Low Temperature – 90°C / 200°F, fan on, to avoid browning, and keep bright colors, and get a nice texture.
- Keep the Oven Door Closed – Do not open it while baking or cooling, as this can cause the meringues to crack or deflate.
- Use Gel Food Coloring – Avoid liquid food coloring, as it can add too much moisture and affect the meringue’s texture.
- Secure the Parchment Paper – Use a bit of meringue like glue in the four corners of your baking sheet to prevent it from moving.
- Use a Piping Template – If you’re not comfortable piping the pops freehand, use a template. Draw circles with a glass on your parchment paper and place it upside down.
Variations
- Swap the vanilla extract for other flavors like strawberry, almond, or peppermint.
- Be creative with gel food colorings. For example, white/green/red for Christmas or orange/purple for Halloween.
- Add some sprinkles for a festive look.
- Pipe the meringues into different shapes, like a heart or spiral.
- Don’t use a lollipop stick—make them more like meringue cookies.
Serving Suggestions
- On your next party table, from birthday parties to weddings.
- a cute meringue lollipop to offer, wrapped in a cellophane bag with a pretty bow as a party favor or in a hamper.
- Can be used as cake toppers.
Storage
To keep meringue pops crisp, store it in an airtight container and avoid humid environments for 1 to 2 weeks.
If it’s rainy or you live in a place with high humidity, place the meringues in an airtight container as soon as they have cooled in the oven. Sugar attracts moisture from the air, which is why meringues don’t like humidity. It affects their texture, making them sticky and causing them to lose their crunch.
FAQ
How do I know if the meringue pops are baked?
The meringue should feel completely dry to the touch, not sticky or tacky. It should also come off the parchment paper cleanly without sticking.
Why are my meringue pops sticky?
They’re not baked enough. Try baking them longer , still at a low temperature.
Why are there sugar crystals on my meringue?
The sugar is not fully dissolved and turns into syrup during baking. The sugar is properly dissolved when you can no longer feel the grains between your fingers.
What can I do with the egg yolks?
Use them for custards, curds, or creams like pastry cream.
More cute recipes to try:
If you tried these Meringue Pops or any recipe on the blog, I’m eager to hear all about your baking adventures and successes! Dive into the comments section below to share your experiences.
