Meringue Lollipop Hearts 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 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.

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.

MOUSSE-FILLED CHOCOLATE HEARTS

Steps:

• For Hearts:
• Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
• Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
• Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
• For Mousse:
• Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
• Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
• Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
• Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
• Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
• Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.

AUDREY'S LEMON MERINGUE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack., For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes., Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling., Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.

CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

MERENGES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

FOOLPROOF MERINGUE

Steps:

• In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

VALENTINE'S LOLLIPOP HEARTS

Steps:

• Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer.
• Make only three or four lollipops at one time.
• Line a baking sheet with foil.
• Place desired cookie cutters on foil, at least 2 inches apart.
• Divide crushed candies evenly among cutters, approximately 1-1/2 to 2 tablespoons per lollipop.
• Candy layer should be 1/4 to 1/2 inch thick.
• Add small decorative candies or edible rose or other flower petals to crushed candies. (If using flower petals, make sure they are covered with a layer of the crushed candy.)
• Bake in a 350 degree F oven for 6 to 8 minutes or until candies are completely melted.
• Cool 30 seconds.
• Remove cookie cutters with tongs, allowing melted candy to spread slightly.
• Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy.
• If desired, press more small candies or flower petals into hot lollipops. Cool.
• Peel foil from lollipops. .

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.

AUTHENTIC FRENCH MERINGUES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
• In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
• Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

MERINGUE BUNNIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. , Cut a small hole in the tip of a pastry bag. Transfer meringue to bag. Pipe 4-3/4-in. bunny shapes onto parchment-lined baking sheets. Bake 1-1/2 hours or until firm. Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Place in another pastry bag; cut a small hole in the tip of the bag. Pipe ears, whiskers and mouths on bunnies with melted candy coating. Attach hearts for eyes and nose.

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.

VALENTINE HEART POPS

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
• Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
• Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
• Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
• Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

CHOCOLATE MERINGUE STARS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

HOLIDAY MERINGUES

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
• Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
• Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.

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.

MERINGUE TEASERS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
• Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
• Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

MERINGUE CANDY CANES

Steps:

• Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.
• When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.
• Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.
• Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. Use the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.