With SUMMER finally here I usually go a little meringue baking crazy. Homemade Meringue is one of my favourite things to eat and super easy to make. Since Two Chicks Egg Whites came onto our supermarket shelves, which are free range, pasteurised egg whites in a carton, it makes my life so much easier, and meringue making more regular.
I recently made a large round meringue nest, served with lots of vanilla bean whipped double cream, strawberries, raspberries and Waitrose Raspberry Coulis drizzled over the top which doesn’t last that long on its serving plate as its so delicious. Whilst whipping up the meringue I found some wooden bamboo sticks in our cupboard and thought I would try piping a round meringue onto the top of the stick see if it actually stuck to the stick – the idea of these crispy meringues on sticks would be perfect, and of course it worked!
So I went ahead the next day and made up more of these what I called at the time ‘Meringues on sticks.’ I used some pink food colouring, piped them as spirals using a large piping nozzle and then topped them off with lots of sprinkles. As you can tell Mila’s reaction was a very good one!
There are simple steps to making a good meringue: Always de grease your mixing bowl and whisk with lemon juice or vinegar and kitchen roll, whip your eggs whites for at least 5 to 6 minutes until they are white, thick and creamy and stay on the whisk when you take it out of the bowl. And last but not least; bake your meringue at a low temperature and after the cooking period has ended leave your meringue in the oven to dry out, we leave ours in the oven overnight.
We used this beautiful Confetti Explosion Sprinkle Mix by Baking Time Club, which I chose because of the mix of butterfly and star shapes including in the mix, which are just perfect for our pink meringues. And perfect for Birthday Parties and special occasions like Weddings and Baby Showers. You can also use different food colourings to colour these pops any colour you wish.
Light, crispy with a chewy centre and a lovely sweet vanilla flavour too, our meringue pops are most definitely DREAMY.
You could also tie some pretty ribbon around the sticks for extra special detailing.
GOOD NEWS – We have included a mini video below for those of you looking for some piping guidance:
- Makes 10
- 150gr Egg Whites (5 Medium Egg Whites)
- 150gr Caster Sugar
- 1 Tsp Vanilla Bean paste or extract
- Few Drops of Gel Food Colouring
- Stand Mixer or Electric Hand Whisk
- Wooden Skewers
- Baking Trays
- Parchment or Baking Paper
- Vinegar or lemon juice
- Piping Bag & Nozzle
- Sprinkles (optional)
- Wipe clean your stand mixer bowl and whisk attachment or a large mixing bowl and your whisks from your electric hand whisk with a tablespoon of vinegar or lemon juice and paper towel to remove any grease to help your meringue whip up properly.
- Line two large or three medium baking trays (see notes) with parchment or baking paper and place your wooden sticks on the trays at least 3" apart and then set aside.
- Weigh your caster sugar into a small bowl and set aside.
- Separate your egg whites and add into the bowl. Whisk on full speed for 30 seconds and they will become paler and frothy, you are now going to continue to whisk and add your caster sugar a tablespoon at a time until all incorporated, then continue to whisk on full speed for 5 to 6 minutes until the egg whites and sugar have turned into thick white meringue with stiff peaks.
- Add a few drops of your food colour of choice and your vanilla and mix in for a further 30 seconds.
- To Test: Take your whisk/s out of the bowl, the meringue should stay firm on the whisk/s.
- Preheat your oven to 110C/225F.
- Fit a piping bag with a nozzle (see notes) and fill with your meringue or half at a time if your piping bags are small. Squeeze the meringue down towards to the nozzle and twist the top of the bag to close ready to pipe.
- Holding the wooden stick base with one hand, pipe your meringue circle by holding the piping bag and squeezing down, starting from the top of the stick piping around and around in a spiral circle over the stick, then lift of quickly to release your nozzle - please see our video.
- Add you sprinkles over the meringues if you would like to add sprinkles to your meringue pops.
- Bake your pops for 45 minutes, then turn the oven off and leave the trays in there for at least 5 hours or overnight to dry out completely.
- Remove carefully by lifting the pops off the parchment/baking paper with a small flat knife or offset spatula under the meringue.
- *This Recipe is courtesy of Sweet Enchanted - Please credit if duplicating or sharing.
♥ We used Two Chicks Egg Whites to make our meringues, and they are already separated and chilled for you which makes life so much easier. Two Chicks range now includes whole cartoned eggs, and pancake mix! Perfect!
♥ Your meringue pops will keep in a Tupperware container for up to 2 weeks, or freeze up to a month, bringing out overnight to defrost ready to eat the next day.