Thursday, December 15, 2016

Meringue pops

Create these fun treats for a special celebration or party.

Meringue pops

Equipment

Ingredients

  1. Step 1

    Preheat oven to 120C or 100C fan forced. Line 2 baking trays with baking paper.

  2. Step 2

    Use an electric mixer to beat the egg whites until stiff peaks form. Add sugar and beat for 8-10 mins or until sugar dissolves. Add vanilla and beat until combined. Add a few drops of food colouring (see Notes).

  3. Step 3

    Use a piping bag fitted with a 2cm fluted nozzle to pipe twelve 5cm-6cm discs of meringue mixture, about 3cm apart, on prepared trays. Sprinkle with decorations. Bake for 1 hr or until firm. Turn off oven. Leave in oven, with door ajar, for 1 hr to cool.

  4. Step 4

    Pipe a little chocolate onto the back of each meringue and attach iceblock sticks. Set aside until set.

  • If you want a swirled effect, don't stir in the red colouring in step 2.
  • Make the pops up to 2-3 days ahead. Store in an airtight container in a cool place.

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