Best 19 Meringue Lollipop Hearts Recipes

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Embark on a delightful culinary adventure as we delve into the art of creating delectable meringue lollipop hearts. These charming treats are not only visually stunning but also a symphony of flavors that will tantalize your taste buds. With just a few simple ingredients and a dash of creativity, you can craft these heart-shaped lollipops that will be the star of any gathering, whether it's a romantic Valentine's Day celebration or a cheerful springtime party. Let's uncover the secrets behind crafting these meringue marvels, ensuring that every bite is an explosion of sweetness and delight.

Here are our top 19 tried and tested recipes!

MERINGUE POPS



Meringue Pops image

These pastel Meringue Pops are easier to make than you think.

Categories     meringue pops recipe     meringue recipe     easter desserts     best     easy     fast     quick     how to make     recipe     Easter     baby shower     baking     bridal shower     dessert

Time 2h40m

Yield 16 servings

Number Of Ingredients 4

4 large egg whites
1 c. sugar
Pinch kosher salt
Pink, yellow, and blue gel food coloring

Steps:

  • Heat oven to 200°F. Line 2 large baking sheets with parchment paper. In a medium saucepan, bring 1 inch water to a boil; turn off heat. In the large bowl of an electric mixer resting over the saucepan, whisk together by hand egg whites, sugar, and salt until sugar dissolves (you should no longer feel grains when you rub mixture between two fingers), 2 to 4 minutes.
  • Transfer the bowl to an electric mixer with the whisk attachment and beat on medium-high until mixture cools and medium-stiff peaks form, 6 to 8 minutes. Divide mixture between 3 bowls and tint each with 1 drop food coloring, folding into meringue so as not to deflate (some streaks are okay).
  • Fit 2 large piping bags with large star tips. Lay 2 large pieces of plastic wrap on a work surface. In the center, spoon colored meringue mixtures into 3 side-by-side lines, each about 1 in. wide. Wrap up in the plastic wrap and transfer into prepared piping bags. Working 1 at a time, leaving at least 2 in. space in between, pipe meringues, starting in the center and working your way out to make 3-in. circles.
  • Gently slide 8-in.-long thin craft stick into each meringue. Bake, rotating trays after 1 hour, until dry and crisp and meringues easily pull away from parchment paper, 1½ to 2 hours. Turn off oven, prop open door, and let meringues cool inside.

MERINGUE LOLLIPOP HEARTS



Meringue Lollipop Hearts image

Swiss meringue pipes like a dream and makes an ideal base for heart-shaped meringue pops. Valentine's Day always makes me think of chocolate, so I nestle a few chocolate chips inside each pop for a tasty surprise.

Provided by Dan Langan

Categories     dessert

Time 3h35m

Yield 12 pops

Number Of Ingredients 8

1 1/2 cups (300 grams) granulated sugar
6 large egg whites (200 grams)
1/4 teaspoon white vinegar
1/4 teaspoon fine salt
1 teaspoon vanilla extract
Pink and red gel food color
Mini chocolate chips, optional
Sprinkles and sugar pearls, for decorating, optional

Steps:

  • Trace six 3-inch heart shapes in two rows on a 12-by-18-inch sheet of parchment. Repeat with a second sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
  • Combine the sugar and egg whites in a large heatproof bowl or the bowl of a stand mixer (make sure the bowl is very clean). Place an inch or two of water in the bottom of a medium saucepan and bring to a simmer. Place the bottom of the bowl over the simmering water, making sure the bowl does not touch the water. Whisk the egg whites and sugar together until the mixture becomes whiter, the sugar has dissolved and the mixture registers about 140 degrees F. This will take 3 to 4 minutes.
  • Place the bowl in a stand mixer fitted with the whisk attachment. Add the vinegar and
  • salt. Beat on medium-high speed until soft peaks form. Add the vanilla and continue beating until the mixture forms stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
  • Transfer a third of the meringue to a small bowl to tint pink and a third to a separate small bowl to tint red. (Keep the remaining third white.) Add a small amount of gel food color to each bowl and whisk to incorporate. Transfer the meringue to piping bags with large tips; star tips and round tips work well.
  • Place 2 racks towards the center of the oven. Preheat the oven to 200 degrees F. Pipe about 1 tablespoon of meringue into the center of each heart and spread a bit with a small spoon. Sprinkle a few chocolate chips over the meringue if using. Place a paper straw or lollipop stick into the center of each meringue. Use the meringue in the pastry bags to pipe stars, swirls and rosettes to fill in the heart shapes. Aim to make the meringue hearts about 1/2 to 3/4 inch thick. Top with sprinkles, sugar pearls or more chocolate chips if desired.
  • Once piped, tap each baking sheet on the counter a couple of times. Place the pans on racks in the center of the oven and bake until the meringue is dried, about 2 hours (2 1/2 hours for thicker meringue); the appearance of the hearts won't change much as they bake. After 2 hours, turn off the oven and allow the meringues to cool inside the oven for 30 minutes. Remove from the oven and cool completely. Once the pans are cool to the touch, carefully lift the meringue pops off the pan by lifting the meringue gently (don't lift by the stick). Serve immediately or store up to 2 weeks in an airtight container.

MERINGUE LOLLIPOPS



Meringue Lollipops image

Provided by Food Network Kitchen

Categories     dessert

Time 6h25m

Yield 12 lollipops

Number Of Ingredients 7

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
Coarse sugar and/or silver nonpareils, for sprinkling
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or shortening

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
  • Transfer the meringue to a pastry bag fitted with a large star tip. Pipe twenty-four 2 1/2-inch disks on the baking sheets, leaving space between each. Sprinkle with coarse sugar and/or silver nonpareils; bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
  • For the filling, combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Sandwich some white chocolate mixture and a lollipop stick between 2 cookies; repeat to make 12 lollipops. Let set.

MOUSSE-FILLED CHOCOLATE HEARTS



Mousse-Filled Chocolate Hearts image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Kid-Friendly     Chill     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 14

Hearts
10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
8 ounces semisweet chocolate, chopped
Mousse
7 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

Steps:

  • For Hearts:
  • Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
  • Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
  • Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
  • For Mousse:
  • Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
  • Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
  • Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
  • Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
  • Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
  • Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
  • Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
  • Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.

AUDREY'S LEMON MERINGUE BARS



Audrey's Lemon Meringue Bars image

We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. -Monica Fearnside, Rancho Palos Verdes, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1-1/3 cups sugar
1/2 cup lemon juice
4 large eggs, room temperature
1/4 cup all-purpose flour
2 tablespoons grated lemon zest
3 large egg whites, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
7 tablespoons sugar

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

CHOCOLATE CHIP MERINGUES



Chocolate Chip Meringues image

No one can resist these cloud-like cookies studded with chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 30

Number Of Ingredients 6

4 egg whites, warmed in the shell (submerge whole eggs in warm water)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
  • Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g

MERENGES



Merenges image

This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon.

Provided by Missy

Categories     Desserts     Cookies     Meringue Cookies

Yield 50

Number Of Ingredients 5

4 egg whites
1 pinch salt
¼ teaspoon cream of tartar
1 ⅓ cups sugar
½ teaspoon grated lemon zest

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  • In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

Nutrition Facts : Calories 22 calories, Carbohydrate 5.4 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 5.3 g

FOOLPROOF MERINGUE



Foolproof Meringue image

Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.

Provided by BELLWITCH1031

Categories     Desserts     Frostings and Icings

Time 20m

Yield 8

Number Of Ingredients 4

3 egg whites
½ teaspoon vanilla extract
½ teaspoon lemon extract
¼ cup white sugar

Steps:

  • In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  • To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g

VALENTINE'S LOLLIPOP HEARTS



Valentine's Lollipop Hearts image

I was looking for something fun to make for Valentine's Day gifts for my friends. I found this and am going to give it a try. I think that they sound easy and will turn out pretty.

Provided by mydesigirl

Categories     Candy

Time 38m

Yield 8 serving(s)

Number Of Ingredients 5

4 metal cookie cutters, heart-shaped (2-1/2- to 3-1/2-inch )
8 ounces hard candies, assorted red, pink or 8 ounces clear candies
assorted small decorative candies, such as red cinnamon candies, small nonpareils, colored candy hearts, spice drops, and gumdrops
edible rose petal (optional)
8 lollipop sticks

Steps:

  • Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer.
  • Make only three or four lollipops at one time.
  • Line a baking sheet with foil.
  • Place desired cookie cutters on foil, at least 2 inches apart.
  • Divide crushed candies evenly among cutters, approximately 1-1/2 to 2 tablespoons per lollipop.
  • Candy layer should be 1/4 to 1/2 inch thick.
  • Add small decorative candies or edible rose or other flower petals to crushed candies. (If using flower petals, make sure they are covered with a layer of the crushed candy.)
  • Bake in a 350 degree F oven for 6 to 8 minutes or until candies are completely melted.
  • Cool 30 seconds.
  • Remove cookie cutters with tongs, allowing melted candy to spread slightly.
  • Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy.
  • If desired, press more small candies or flower petals into hot lollipops. Cool.
  • Peel foil from lollipops. .

Nutrition Facts : Calories 112.6, Fat 0.1, Sodium 10.9, Carbohydrate 28, Sugar 18

MERINGUE PUFFS



Meringue Puffs image

Make and share this Meringue Puffs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 50m

Yield 36 cookies

Number Of Ingredients 6

2 egg whites
3/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup chocolate chips
1 cup pecans, chopped

Steps:

  • Beat 2 egg whites until soft peaks form.
  • Add sugar, cream of tartar, and salt; beat until stiff.
  • Fold in chocolate chips and pecans.
  • Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
  • Bake at 300 degrees for 20 minutes.

AUTHENTIC FRENCH MERINGUES



Authentic French Meringues image

Authentic French Meringues from a patisserie in France.

Provided by RANDYVH

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 36

Number Of Ingredients 2

4 egg whites
2 ¼ cups confectioners' sugar

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  • In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  • Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g

MERINGUE BUNNIES



Meringue Bunnies image

These cute meringues are a great addition to your table when entertaining at Easter. Enlist the kids to help shape the bunny rabbits. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 1 dozen.

Number Of Ingredients 5

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/4 cup pink candy coating disks
36 heart-shaped red decorating sprinkles

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. , Cut a small hole in the tip of a pastry bag. Transfer meringue to bag. Pipe 4-3/4-in. bunny shapes onto parchment-lined baking sheets. Bake 1-1/2 hours or until firm. Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Place in another pastry bag; cut a small hole in the tip of the bag. Pipe ears, whiskers and mouths on bunnies with melted candy coating. Attach hearts for eyes and nose.

Nutrition Facts :

WREATH MERINGUE LOLLIES



Wreath meringue lollies image

Get children involved in making these Christmas meringue lollies. They will love practising their piping skills and decorating them with sprinkles and sweets

Provided by Liberty Mendez

Time 1h40m

Number Of Ingredients 6

2 large egg whites (you'll need 60g)
120g caster sugar
green food colouring gel
4 tbsp icing sugar
12 x 10cm lollipop sticks
strawberry laces, edible pearls, sprinkles and dried orange slices, to decorate

Steps:

  • Heat the oven to 120C/100C fan/gas 1. Line two baking sheets with baking parchment. Beat the egg whites in a medium bowl using an electric whisk for 45 seconds until just starting to turn opaque, then gradually add the sugar, 1 tsp at a time, until thick and glossy, about 5 mins. Whisk in a drop of green food colouring gel until combined.
  • Spoon the meringue into a piping bag fitted with a star nozzle. Pipe a dot onto the baking parchment, lay the top end of one of the lollipop sticks onto it, then pipe a 7-8cm circle outward and above it, looping back to the stick (see tip). Repeat this process until both trays are full - you should have about 12. You can also pipe simple meringue loops, if you run out of sticks.
  • Bake on the lower shelf of the oven for 20 mins, then reduce the heat to 110C/90C fan/gas ¼ and bake for 1 hr more until fully dry. Remove from the oven and leave to cool completely on the trays.
  • Meanwhile, make the icing. Combine the icing sugar with 1-2 tsp water until stiff but smooth. When the meringues are cool, use the icing to attach your choice of decorations. Leave to set before boxing up. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 62 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 0.5 grams protein, Sodium 0.03 milligram of sodium

VALENTINE HEART POPS



Valentine Heart Pops image

These sugar cookie lollipops embedded with candy hearts make the perfect edible Valentine. For a variation without candy centers, try our Valentine Sandwich Cookie Pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32 pops (2 1/2 inches each)

Number Of Ingredients 12

1 cup light corn syrup
2 cups sugar
1/8 teaspoon peppermint, cinnamon, or other flavored oil, optional
Paste or gel food coloring, in pink tones
2 cups sifted all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 large egg
32 white lollipop sticks (6 inches long)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1/2 teaspoon baking powder

Steps:

  • In a large bowl, sift together flour, salt, and baking powder. Set aside.
  • In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
  • Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
  • Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
  • Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
  • Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

CHOCOLATE MERINGUE STARS



Chocolate Meringue Stars image

These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. -Edna F. Lee, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 7

3 large egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

HOLIDAY MERINGUES



Holiday Meringues image

Do you love peppermint? Tis the season for these merry meringues with fresh flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 36

Number Of Ingredients 5

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon peppermint extract
red or pink gel food color

Steps:

  • Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
  • Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
  • Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g

MERINGUE CANDY CANES



Meringue candy canes image

Make and share this Meringue candy canes recipe from Food.com.

Provided by Jo Coburn

Categories     Dessert

Time 1h45m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 6

3 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon peppermint extract
red food coloring

Steps:

  • Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
  • Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
  • Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
  • Flip paper over.
  • In medium sized bowl, beat whites, cream of tartar and salt until foamy.
  • Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
  • Beat in extract.
  • Remove 1/2 cup of meringue; tint pink with food coloring.
  • Transfer white meringue into large pastry bag and pink to medium bag.
  • Fill in tracing with white meringue and pipe in pink stripes across canes.
  • Bake in oven for 1 1/4 hours.
  • Turn oven off; let sit for 1 hour in oven.
  • With a metal turner transfer canes to wire rack and let cool completely.

Nutrition Facts : Calories 12.5, Sodium 20.7, Carbohydrate 2.8, Sugar 2.8, Protein 0.3

MERINGUE TEASERS



Meringue Teasers image

Meringue puffs with a hint of chocolate.

Provided by Paula Roberts

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 6

2 egg whites
⅔ cup super fine sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
  • Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
  • Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 10.7 g, Fat 5.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 12 mg, Sugar 9.5 g

MERINGUE CANDY CANES



Meringue candy canes image

Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period

Provided by Anna Glover

Time 1h20m

Yield Makes 30

Number Of Ingredients 4

2 large egg whites (keep the yolks for another recipe)
200g caster sugar
1 tsp peppermint extract
red and green food colouring gel

Steps:

  • Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.
  • When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.
  • Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.
  • Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. Use the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • Make sure your egg whites are at room temperature before you start whisking. This will help them reach their full volume and create stiff peaks.
  • Use a clean bowl and whisk. Any grease or residue can prevent the egg whites from whipping up properly.
  • Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help prevent them from becoming grainy.
  • Once the egg whites have reached stiff peaks, stop whisking immediately. Over-whisking can cause them to deflate.
  • Add the sugar gradually, one tablespoon at a time, while continuing to whisk on low speed. This will help prevent the meringue from becoming too thick and grainy.
  • Once all the sugar has been added, continue whisking for another minute or two, until the meringue is glossy and smooth.
  • Use a piping bag fitted with a star tip to pipe the meringue into heart shapes onto a parchment paper-lined baking sheet.
  • Bake the meringues at a low temperature (200°F) for 1-2 hours, or until they are dry and crisp.
  • Let the meringues cool completely before decorating them with sprinkles or other toppings.

Conclusion:

Meringue lollipops are a fun and easy treat to make at home. They're perfect for Valentine's Day, birthdays, or any other special occasion. With a few simple ingredients and a little patience, you can create beautiful and delicious meringues that everyone will love.

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