Lovely Lollipop Meringue Cookies
A Unique Twist on Meringue Cookies! Adorable Lollipop Meringue Cookies?
Hello! As the humid, hot summer passes and the weather turns crisp, the season for meringue cookies, which lose their perfect texture in damp weather, is finally back! Let’s make these perfectly round, pretty, and lovely lollipop meringue cookies together! They’re a delightful treat for kids or a charming addition to any celebration.
Ingredients
- 2 large egg whites (ensure they are completely separated from the yolks)
- 100g granulated sugar
- 1 Tbsp lemon juice (helps stabilize the meringue)
- A pinch of food coloring (optional, in your desired colors)
- Sprinkles for decoration (as needed)
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks, ensuring absolutely no yolk contaminates the whites. Place the egg whites in a clean, dry bowl. Begin whipping them on low speed with an electric mixer until frothy. It’s crucial that your bowl and beaters are free from any grease or moisture for the best meringue.
Step 2
As you continue to whip, you’ll notice the egg whites starting to turn opaque and form a light foam. This is the first sign that your meringue is beginning to take shape.
Step 3
Once you see this initial foam, gradually add the granulated sugar in three separate additions while continuously whipping. Adding the sugar all at once can prevent it from dissolving properly, leading to a grainy meringue. So, take your time with this step.
Step 4
Observe the change in the meringue after all the sugar has been incorporated and whipped sufficiently. It should become noticeably glossier and more voluminous. You can check for stiff peaks by lifting the whisk.
Step 5
When the meringue has reached a firm consistency and the sugar feels mostly dissolved, add the tablespoon of lemon juice. Continue whipping at a higher speed to further stabilize the meringue and enhance its shine. The acidity from the lemon juice is key for a robust structure.
Step 6
Test your meringue by lifting the whisk. If it forms stiff, upright peaks that hold their shape without drooping, your meringue is ready. This ‘stiff peak’ stage is the goal for perfectly piped cookies.
Step 7
Divide the finished meringue into smaller bowls if you plan to color it. Add a few drops of food coloring to each bowl and gently fold it in until the color is uniform. Be careful not to overmix, as this can deflate the meringue.
Step 8
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Fill a piping bag (or a plastic bag with a corner snipped off) with your colored meringue. Pipe small dollops of meringue onto the prepared baking sheet, as shown in the picture, to create a base.
Step 9
Insert lollipop sticks into the piped bases. Then, pipe the meringue around the stick and on top of the base to create your desired lollipop shape. Don’t overload the stick, or the meringue might slide off. Once shaped, generously sprinkle your chosen sprinkles over the piped meringue.
Step 10
Bake in a preheated oven at 100°C (210°F) for approximately 1 hour and 30 minutes. Meringues require low heat and a long baking time to dry out completely and become crisp. Once baked, remove them from the oven and let them cool completely on a wire rack.
Step 11
Once fully cooled, individually wrap the meringue cookies in clear cellophane bags or pretty packaging. For a gift, consider adding ribbons or decorative stickers to make them even more charming.
Step 12
Voila! Your beautiful and delightful lollipop meringue cookies are ready to be enjoyed. They are as lovely to look at as they are sweet to eat!
