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–+ servings
meringue cookies on a lollipop stick with sprinkles.

Meringue Pops

These whimsical meringue pops on a stick are the perfect party pick-me-up. Made with simple pantry ingredients like egg whites, cream of tartar, and granulated sugar, these pops are a breeze to whip up.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 pops

Equipment

  • 20 lollipop sticks
  • 19 x 13-inch half-sheet baking pan
  • parchment paper
  • piping bag
  • Wilton 1M piping tip

Ingredients

  • 4 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 drop gel food coloring
  • sprinkles for decoration

Instructions

  • Place a rack in the center of your oven. Preheat the oven to 225 degrees Fahrenheit. Line two baking pans with parchment paper and set them aside.
  • Place egg whites and cream of tartar in a clean, dry bowl. Begin whipping your egg whites on low-medium speed until frothy (approximately 1-2 minutes).
  • Increase speed to medium-high, and add the sugar very slowly, about one tablespoon at a time. Wait 10 seconds between additions, allowing the sugar to incorporate completely. Adding the sugar slowly is the real key to a stable meringue mixture.
  • Add the vanilla extract and continue whipping the egg whites until glossy, stiff peaks appear. They should stand up straight with a slight bend on the end. Rub a small amount between your fingers to ensure there is no grittiness from the sugar.
  • Remove mixture from mixer and add gel food coloring. Gently fold in using 2-4 folds at most.
  • Gently transfer the mixture to a piping bag fitted with a 1M tip and pipe 2-inch swirls onto the parchment paper. Insert popsicle sticks and add sprinkles. The meringue pops will not spread, so they can be close—about half an inch apart.
  • Bake meringue pops in the oven at 225 for one hour. Afterward, turn the oven off and continue baking for 1 additional hour with the door closed. Garnish with ribbons or bows.

Heather's Helpful Hints

  • Egg Whites: It's easiest to separate egg whites when they are cold, so I recommend doing this right after you take them out of the refrigerator. The egg whites will whip up best after being at room temperature, so allow them to sit for 30 minutes before you start the recipe.
  • Sugar: Granulated sugar will work in this recipe. Superfine sugar makes a more stable meringue and can be made using a food processor. Pulse granulated sugar in a food processor for 1-2 minutes for DIY superfine sugar. 
  • Vanilla Extract: Feel free to substitute almond extract or use half-vanilla and half-almond in this recipe. 
  • Piping Tips: You can draw your two-inch circles on the back of your parchment paper to aid in shaping the lollipops.
  • Shapes and Sizes: You can also pipe different shapes other than circles. You can do hearts, stars, and even letters of the alphabet! 

Nutrition

Serving: 1g | Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Sodium: 13mg | Potassium: 21mg | Sugar: 13g | Calcium: 1mg | Iron: 0.01mg
This recipe was found on My Sweet Precision. Thank you for visiting!