Meringue Lollipop Hearts Recipes

MERINGUE LOLLIPOP HEARTS

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.

PEPPERMINT MERINGUE LOLLIPOPS

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 225 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 4-inch diameter cookie cutter, draw 6 circles on each piece of parchment, then flip each piece over onto a baking sheet marked-side down.
• Combine the cream of tartar, salt and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thickened, about 1 minute more. Mix in the peppermint extract, then add the confectioners' sugar in batches about 1/4 cup at a time, beating until well incorporated after each addition. After the last addition, continue to beat until stiff, shiny peaks form, about 5 minutes.
• Fill a resealable plastic bag or piping bag with the meringue. Snip off the end or corner to make about a 1/2-inch-wide opening. Lay a lollipop stick down about 1 inch into each drawn circle and pipe the meringue lollipops onto the parchment circles over the sticks. Sprinkle the sanding sugar and silver sprinkles onto the piped meringue pops.
• Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the meringue is dry and crispy, about 2 hours.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

MERINGUE LOLLIPOPS

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.

LEMON CHEESECAKE SQUARES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
• Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
• Meanwhile, prepare the filling.
• For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
• Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
• Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
• Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
• Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
• Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
• To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

WREATH MERINGUE LOLLIES

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.

MERINGUE DROPS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

MERINGUE CANDY CANES

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract., Cut a small hole in the corner of a pastry bag; insert star tip #21. With a new painbrush, brush three evenly spaced 1/4-in. strips of red food coloring on the inside of the bag from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue., Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool.

MERINGUE CANDY CANES

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.

MARBLED MERINGUE HEARTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

COFFEE SIMPLE SYRUP

Steps:

• Stir the sugar into the hot coffee in a small saucepan until dissolved. If needed, gently heat the syrup over medium heat to fully dissolve the sugar. Cool completely. The syrup will keep refrigerated for 2 weeks.

MERINGUE PUFFS

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.