Meringue Pops: Festive Edible Decorations

Sweet treats and original decor — incredibly beautiful! Meringue on a stick at home can decorate any holiday table — be it a birthday or New Year, March 8th or February 14th. Children will especially be happy with such a sweet edible decoration.
cook time: 3h
Ivy Ramsay
Meringue Pops: Festive Edible Decorations

Nutrition Facts (per serving)

271
Calories
64g
Carbs
4g
Protein

Ingredients (15 portions)

Basic:

Sugar 250 g
Vanillin 1 g
Egg whites (Eggs category C1) 4 pc
Lemon acid 2 g
Food coloring (I have dry dyes) 2 g

Recipe instructions

Step 1

Step 1
How to make meringue on a stick for decoration at home? Prepare the necessary ingredients. In order for the whites to beat well, and this is important for making meringue, you need to perform a number of manipulations. First, the whites need to be aged. To do this, carefully separate the whites from the yolks, place them in a container, cover with a lid and refrigerate for a couple of days.

Step 2

Step 2
Before whipping, the whites should be at room temperature and removed from the refrigerator in advance. The dishes in which the whites will be beaten and the mixer whisks must be perfectly clean. Also, for better whipping, you need to add a pinch of citric acid to the whites. Turn on the oven to 90 degrees in advance.

Step 3

Step 3
We will prepare Swiss meringue, that is, in a water bath. This meringue turns out very fluffy, dense, and does not fall off. Place a pot of water on the stove.

Step 4

Step 4
Top the bowl with the whites, add sugar and vanillin. Stirring thoroughly and quickly, heat the egg white until the sugar dissolves. Start beating the whites with a mixer — first at medium speed for about 10 minutes. Then remove the bowl from the water bath and beat the egg whites at high speed for another 3-5 minutes. The exact time depends on the power of your mixer.

Step 5

Step 5
Beat the egg whites until stiff, beak-shaped peaks form.

Step 6

Step 6
Color the meringues with dyes and place in piping bags. I used nozzles number 6, 30, 107, 199, 44, 21.

Step 7

Step 7
Pipe oval-shaped meringue onto a baking sheet lined with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Insert skewers about halfway through the meringue.

Step 8

Step 8
On top of the ovals, using various attachments, create multi-colored elegant patterns. Send the pieces to the oven to dry at 90 degrees for about 2 hours, heating mode top/bottom without convection. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Then turn off the oven and let the homemade meringue on a stick cool. Bon appetit!

Additional rubrics

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