Meringue Pops
So I thought I would try something new this week and Meringue Pops were the choice. Not to self...do check you have converted farenheit to celsius before baking! ( the pics show my second attempt...my first one checked the smoke alarm worked!) Aside from that, I think they turned out quite nice. What do you think?
115g caster sugar115g icing sugar1/2 tsp cream of tartarCake pop sticks - ones that are happy to be bakedGel food colouring piping bag and tip
Optional: clear bags and ribbon, sprinkles
Method
Preheat the oven to fan 95 C. Line 2 baking sheets with smooth grease proof paper (the one thats slightly waxy).
Separate the 4 large egg whites - be very careful not to get any yolk into the whites. Put into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture becomes foamy, then add the cream of tartar.
Beat further until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition. It’s very important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. When ready, the mixture should be thick and glossy.
Gently fold the icing sugar into the mixture. Don’t over-mix. The mixture should now look smooth and billowy.
Paint the inside of your piping bag with your gel food colouring in four or five stripes from top to bottom. Gently turn bag the right way. Stand your bag in a jug and fold the edge over the rim to load the meringue mixture. Squeeze down the bag until full and try to avoid air bubbles.
Place your sticks on your baking paper trays and pipe from the centre of a ring outwards smoothing off the last bit quickly.
I also made some little meringue kisses with the extras.
I also made some little meringue kisses with the extras.
Bake at 95 degrees celsius for 1.5hrs or longer until the meringue can peel easily away from the paper.
(The meringue pops will now keep in an airtight tin for up to 2 weeks)
