It's that time of year again when the world celebrate LOVE - Valentine’s Day. How are you celebrating yours? How about making these easy meringues pops and give as a gift that is made from the heart?
And here is a fun little video I took while making these pops.
When it comes to Valentines (in general as well) I really love receiving handmade gifts. The old adage "It's the thought that counts" holds true for me. I am touched with the fact that one has taken the time to think, plan and had taken the time out to make a handmade gift for me. And for that reason, I like giving handmade gifts as well and I only hope that my recipients also feel the same way.
These meringue pops are really easy to make but it would make a really cute Valentines gift for that someone special. Basically these are just meringue cookies piped as a rosette with a lollipop stick added in the back with royal icing. The tip I used to make the rosette was a Wilton 1B. And of course I added different kind of sprinkles before baking it, oh just because.
To make the two toned effect when piping the meringue rosettes, first I put in some pink colored meringue in the piping bag, spread it around inside the bag then removed the excess by squeezing most of it out. Then I filled the bag again this time with white meringue. That’s how you get a two toned effect and I showed it in the video. Hopefully it makes sense J
Eventually the two toned effect will get lighter and lighter as you go piping more meringue rosettes as shown here in this picture. But that’s alright too. And I had to use the leftover pink meringue to finish it all off.
When it comes to baking the meringue, I find that baking it at the lower temperature of 200F won't create cracks on the meringue. I used to bake them at 250F and I would get some cracking. So it might take longer to bake it at lower temperature but you would get beautiful crack-free meringue cookies. If you are not in a hurry, you can bake the meringue for 1 hour at 200 F, turn the oven off and leave it inside overnight. If you are (like me), then bake them for 2 hours. The meringue should be crispy on the outside but chewy, marshmallow on the inside.
I think putting them on a lollipop stick makes a nicer presentation. Place a bunch of the meringue pops in a vase and give it in place of bouquet of flowers. Or wrap them up in cello bags individually if you have more than one person to give to.
(adapted from the Cake Bible)
1/2 cup eggwhites (120 gm) or 4 large eggwhites
1/2 tsp cream of tartar
1/2 cup + tbsp (115 gm) granulated white sugar
1 cup (115 gm) lightly spooned powdered sugar
Preheat oven to 200 F and place a piece of parchment paper on a cookie baking sheet.
Whisk egg whites in a bowl until frothy.
Add cream of tartar and beat until soft peaks form.
Slowly add the granulated sugar and whisk until the meringue reaches stiff peaks.
Fold in the powdered sugar.
Place the meringue in a piping bag with the tip of choice and pipe on to the baking sheet.
Bake for 2 hours.
Alternatively, bake for 1 hour and leave in the turned off oven overnight.
Makes 12 – 3” meringue cookies.
To make Meringue Pops:
Pipe a line of royal icing in the back of the meringue. Attach the lollipop stick and press lightly. Let dry.
This is from me to all of you!
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