Meringue pops recipe
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.
See method- Serves 20 (makes 20 meringue pops)
- 25 mins to prepare and 2 hours to cook
- 47 calories / serving
- Gluten-free
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp lemon juice
- pink gel food colouring
- green gel food colouring
- purple gel food colouring
Each serving contains
- Energy
- 200kJ 47.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 11.7gProtein 0.7gFibre 0.0g
Method
- Preheat the oven to gas ¼, 110°C, fan 90°C.
- In a large, clean bowl, whisk the egg whites with an electric hand whisk or in the bowl of a food mixer. When the whites are stiff, whisk in 1 tbsp sugar at a time, then whisk the whites back to stiff peaks after each addition. Once you’ve added half the sugar, add the lemon juice.
- When you have used up all the sugar and the meringue mixture is stiff, separate the meringue into 3 bowls and add one colour to each bowl, adding gradually (a drop at a time) and mixing until you have achieved the colour you want.
- Put a large star nozzle into a piping bag and fill with the first meringue mixture. On a lined baking tray, lay paper or wooden lolly sticks about 7cm apart. Pipe the meringue onto the sticks by squeezing the piping bag gradually until you have a large star design on top of each stick. Repeat with the other meringue mixtures (in clean piping bags). Bake in the oven for 2 hrs, then cool and serve.
- See more Mother's Day edible gift recipes
