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Meringue pops recipe

27 ratings

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 hrs 00 mins 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
47kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
12g 13%
Salt
0g 1%

of the reference intake
Carbohydrate 11.7g Protein 0.7g Fibre 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.

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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.

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