With a bright swirl of color, rainbow meringue cookie pops are jaw-dropping delicious.
I’ve been really into meringue lately. (Which feels like an odd sentence to type. Is meringue something people are into?) It’s so much easier to make than you’d think and it has such a sweet, delicate flavor. My kids aren’t too into meringues, and I’m thinking it’s more of an adult flavor. But maybe the rainbow thing will sway them. And the chocolate on the back.
These are so beautiful as is, you don’t neeeeeeed to add the stick. But I feel like, when in doubt, add the stick.
So if you need something a little bright today, here is how you make rainbow meringue cookie pops. They are pretty quick to whip up (literally, you really need to whip well) and the hands-on part is minimal, but they do take a few hours in the oven. You can make the meringues one day and turn them into cookie pops the following day, if you need to break things up a bit.
And if you need more rainbows, I have a Pinterest board with all my rainbow-themed treats.
how to make rainbow meringue cookie pops
for the meringues, you will need:*
2 egg whites**
1/8 teaspoon cream of tartar
dash of peppermint extract (OR almond or clear vanilla extract)
1/2 cup sugar
disposable decorating bag(s)
size 1M tip(s)
to make pops, you will need:*
white candy melts
disposable decorating bag
*Find the decorating bags, tips, brushes, candy melts and lollipop sticks in the craft store. For food coloring, I suggest Americolor Soft Gel Pastes (Red Red, Orange, Egg Yellow, Electric Green, Sky Blue and Regal Purple). See below for supplies.
**To separate eggs, crack an egg in half over your mixing bowl. Catch the yolk in one half of the shell. Transfer the yolk back and forth between shell halves until all the whites fall into the ball.
step one: whip up the meringue
Preheat the oven to 200 degrees F. Line a baking tray with parchment paper and set aside. Place the egg whites, cream of tartar and extract in a mixing bowl. With the wire whip of a standing mixer or a handheld electric beater, whip the mixture really really really well until it looks like snow. Slowly mix in the sugar.
step two: prepare the decorating bag
Fit a decorating bag with a size 1M tip. Place a drop of each color of food coloring on a piece of wax paper.
Fold the top of the decorating bag over to form a cuff and place in a tall glass or tumbler. Paint lines of color on the inside of the bag from the tip up to the cuff. The coloring will look light and beaded, but it will surprise you by working.
Drop the meringue carefully into the decorating bag. For best results, divide the meringue in half between two painted bags. I only used one, and I would have gotten more meringues from using two.
step three: pipe your meringues
Twist the top of the decorating bag and pipe a swirl on the baking tray. Fill the baking tray with piped swirls. Your first swirl will probably be a dud. The color will fade as you go along.
step four: bake your meringues
Place the tray in the oven and bake for 1 1/2 to 2 hours, or until the meringues are firm but not yet starting to brown. Turn off the oven, open the door a crack and let the tray sit in the warm oven for another two hours. Remove from the oven and let fully cool.
See how gorgeous these are after they are baked? You can stop right here if you like.
step five: make pops
If you’d like to make your meringues into pops, fill a disposable decorating bag with 1/2 cup of candy melts. Melt in the microwave at 70 percent power for 90 seconds. Massage the bag and continue to microwave at 30 second, then 15 second, intervals until fully melted. (Alternatively, you can melt in a bowl and pour into the bag.) Pipe a dot of candy melts on a baking tray lined with wax or parchment paper. Add the stick. Pipe another dollop on top and gently press a meringue on top. Let the candy harden at least half an hour.