Meringue Rose Pops Recipes

MERINGUE POPS

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 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.

MERINGUE ROSE POPS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 200 F. Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with whisk attachments.)
• Turn the mixer to medium-high speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and beat again on medium-high until the whites have turned an opaque white color and just hold soft peaks.
• At this point, start adding the sugar a few spoonfuls at a time with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy. Continue to beat the egg whites until they are very thick, glossy, and a shiny white color.
• When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer.
• Add 1 teaspoon rose water and a drop or two of pink coloring. Gently stir together until the flavor and color is well-distributed. Taste the meringue, and add additional flavoring or color as necessary, until you have a nice rose flavor and soft pink color.
• Cover a baking sheet with parchment paper. Scoop your meringue mixture into a piping bag fitted with a large , open star tip. (I used a 1M tip from Wilton.)
• Hold the piping bag at a 90-degree angle above the parchment paper. Using firm and even pressure, make a swirl, starting in the center and looping around the middle once or twice to form a rose shape. If you loop around once, you'll make a smaller rose, and if you loop around twice, you'll make a large rose about 2 1/2" in diameter. The pops in the picture are the larger size. Repeat until you've used all the meringue. This recipe makes about 16 large roses, enough for 8 large rose pops.
• Bake the meringues in the preheated oven for an hour and a half. After 90 minutes, turn the oven off, keep the door closed, and allow the meringues to sit until completely cool, about 1 hour.
• Once the meringues are crisp and room temperature, carefully remove them from the parchment paper.
• Place the dark chocolate in a microwave-safe bowl. Microwave it in 30-second increments until melted, stirring every 30 seconds to prevent overheating.
• Spread a spoonful of dark chocolate on the bottom of a meringue, and place a lollipop stick or paper straw in the chocolate.
• Top with a second meringue to make a sandwich. Repeat until all of the meringues are sandwiched together on sticks.
• Refrigerate the tray briefly to set the chocolate. Don't leave the pops in the refrigerator, as the humidity might soften them. For the best taste and texture, serve these Meringue Rose Pops on the same day they are made. If you need to store them, they can be kept in a low-humidity environment in an airtight container at room temperature for up to a week.

LEMON MERINGUE POPS

Steps:

• For the lemon curd: Line a 9-inch square pan with plastic wrap all the way up the sides and set aside. Combine the lemon zest and juice, granulated sugar, butter and eggs in a large mixing bowl, then transfer to the top of a double boiler and cook, stirring constantly, until the mixture thickens, about 25 minutes.
• Soak the gelatin in cold water until pliable, 5 minutes. Remove the gelatin from the water and squeeze it to remove excess moisture; add it to the warm lemon mixture and stir to melt. Pour into the prepared pan and cover with plastic wrap pressed directly against the surface of the lemon curd. Freeze until firm, 4 hours.
• For the graham cracker sticks: Preheat the oven to 350 degrees F. Combine the butter, brown sugar and honey in a bowl and whisk them together until pale yellow.
• Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon.
• On a lightly-floured surface, roll out the dough to 1/2-inch thickness. Cut the dough into six 5-by-1-inch rectangles (a little thicker than a popsicle stick). Trim the edges so that they look like popsicle sticks. Transfer to a baking sheet and freeze the dough for 10 minutes.
• Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely.
• Lift the lemon curd out of the pan using the plastic wrap overhang. Cut the curd into 6 "pops" and insert a graham cracker stick into each one. Refrigerate until the Swiss meringue topping is ready to use.
• For the Swiss meringue topping: Combine the egg whites and granulated sugar in the top of a double boiler over set over medium heat and cook, stirring constantly, until the sugar is melted. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until stiff peaks form. (The mixture should be shiny and still slightly warm.) Continue to beat until room temperature.
• Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy.
• Toast the meringue with a kitchen torch. Serve immediately.