This Meringue Lollipops Recipe is a crispy and melt-in-your-mouth recipe, which includes egg whites and confectioners’ sugar. It’s a fun, festive treat, ready in about 4 hours.
Jump to RecipeMeringue Lollipops Recipe Ingredients
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups confectioners’ sugar
- Coarse sugar and/or silver nonpareils, for sprinkling
- 1 11-ounce bag white chocolate chips
- 1 tablespoon coconut oil or shortening
How To Make Meringue Lollipops Recipe
- Prep the oven and baking sheets: Position your oven racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line two baking sheets with parchment paper.
- Beat the egg whites: In a large, clean, and dry bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until the mixture becomes foamy.
- Thicken the mixture: Increase the mixer speed to medium-high and continue beating for about 1 more minute, or until the mixture is thick and opaque.
- Add the sugar: Gradually add the confectioners’ sugar, about 1/4 cup at a time, while beating. Continue until stiff, shiny peaks form, which should take about 5 more minutes.
- Pipe the meringue: Transfer the meringue mixture to a pastry bag fitted with a large star tip. Pipe twenty-four 2 1/2-inch disks onto the prepared baking sheets, ensuring there is space between each one.
- Bake the cookies: Sprinkle the disks with coarse sugar and/or silver nonpareils. Bake at 250 degrees F for 3 to 4 hours, until they are dry and crisp. Let them cool completely on the baking sheets.
- Melt the filling: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in intervals, stirring every 30 seconds, until fully melted and smooth.
- Assemble the lollipops: Sandwich a small amount of the white chocolate mixture and a lollipop stick between two cooled meringue cookies. Repeat this process to make 12 lollipops, then let them set.
Recipe Tips
- How to ensure stiff peaks form: Ensure your mixing bowl and beaters are completely grease-free and dry before starting. Even a tiny trace of fat or yolk can prevent egg whites from whipping properly.
- How to check for doneness: The meringues are done when they lift easily off the parchment paper without sticking. If they stick, they need more time in the oven to dry out.
- How to prevent sticky meringue: Humidity is the enemy of meringue. Avoid making this recipe on very rainy or humid days, as the sugar will absorb moisture from the air and make the cookies chewy instead of crisp.
- How to get uniform shapes: Draw 2 1/2-inch circles on the back of your parchment paper to use as a guide when piping. This ensures all your lollipops are the same size for sandwiching.
What To Serve With Meringue Lollipops
These sweet, airy treats are perfect for dessert tables or holiday spreads.
- A cup of hot cocoa or coffee
- Fresh berries (strawberries or raspberries)
- Salty snacks like pretzels to balance the sweetness
- Other holiday cookies like gingerbread or sugar cookies
How To Store Meringue Lollipops
- Store at Room Temperature: Place the fully cooled and set lollipops in an airtight container. Keep them in a cool, dry place away from moisture. They will stay fresh for up to 1 week.
- Avoid the Refrigerator: Do not refrigerate these lollipops. The humidity in the fridge will cause the meringue to soften and become sticky.
Meringue Lollipops Nutrition Facts
- Calories: 180 kcal
- Carbohydrates: 28g
- Sugar: 26g
- Fat: 7g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is best to stick to confectioners’ sugar (powdered sugar) for this recipe. It contains cornstarch which helps stabilize the meringue, and it dissolves much faster, ensuring a smooth, non-gritty texture.
Cracking often happens if the oven temperature is too high or if they cool down too quickly. To prevent this, bake at the low temperature specified (250°F) and let them cool gradually.
Yes, you can add gel food coloring during the final stages of beating the egg whites. Avoid liquid food coloring, as the extra moisture can affect the stability of the meringue.
Meringue Lollipops Recipe
Course: DessertCuisine: FrenchDifficulty: Easy12
servings20
minutes3
hours30
minutes180
kcalThese Meringue Lollipops are light, airy, and sandwiched with creamy white chocolate for a delightful and festive treat perfect for parties.
Ingredients
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners’ sugar
Coarse sugar and/or silver nonpareils, for sprinkling
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or shortening
12 lollipop sticks
Directions
- Preheat oven to 250 degrees F and line two baking sheets with parchment paper.
- Beat egg whites, cream of tartar, and salt on medium speed until foamy.
- Increase speed to medium-high and beat until thick and opaque.
- Gradually add confectioners’ sugar while beating until stiff, shiny peaks form.
- Pipe 24 disks onto the baking sheets using a pastry bag with a star tip.
- Sprinkle with coarse sugar or nonpareils and bake for 3 to 4 hours until dry and crisp.
- Melt white chocolate chips and coconut oil in the microwave until smooth.
- Sandwich a lollipop stick and white chocolate filling between two meringue cookies and let set.
Notes
- Ensure your mixing bowl and beaters are completely grease-free to ensure stiff peaks.
- Do not refrigerate these lollipops as humidity will cause them to soften.
- Use a guide (circles drawn on parchment) to ensure uniform sizes for sandwiching.
- Allow meringues to cool completely on the baking sheet before removing.
