It\u2019s the month of L O V E!!!! We\u2019re starting MERINGUE month with Meringue pops!!! Only needs 5 ingredients and a really good mixer!!<\/p>\n Meringue! This snack can be overwhelming to make at first but if you have the right recipe and really follows it to the T, I believe that Meringue is actually the simplest recipe there is!! <\/p>\n To make meringues, there are a few things that we need to pay attention to. The egg temperature, the bowl, the sugar, and patience.<\/p>\n The recommended egg temperature for making meringue is room temperature. Why use room-temperature eggs? Well when eggs are cold, the egg whites tend to reduce meringue volume. We want the meringue to be light, and fluffy and rise up. <\/p>\n The bowl has to be clean of any oils. There\u2019s a science behind this and it\u2019s way to complicated for me to even try to explain it, but the simple answer is oils or fat is going to make it harder for the egg whites to rise. <\/p>\n The sugar. When mixing the egg white with the sugar, you want to make sure that all the sugar are fully dissolved. I noticed that it takes me a lot longer when using regular sugar that super fine sugar. So my solution is to make my own super fine sugar by blending regular sugar in my blender like the picture below.<\/p>\n Last but not least is patience. But I\u2019ll explain more at the end. <\/p>\n You can make meringue by whisking by hand, but I have to warn you it\u2019s gonna be a workout!! I like to use my stand mixer because there\u2019s going to be long time of mixing. In the stand mixer, combine eggs, cream of tartar, salt and vanilla extract in a grease free bowl .<\/p>\n Once the eggs are at soft peak, add the sugar one tablespoon at a time. Now this is what I mean by patience. You cannot add all the sugar at the same time. It will make it a lot harder for the egg white to rise. So add a tablespoon of sugar, wait for 15 seconds (I actually did One Mississippi, Two Mississippi ..), then add another tablespoon of sugar until all the sugar are out.<\/p>\n How do you know if you\u2019re meringue is ready? Pinch a little bit of the meringue and rub it in between your fingers. if you can still feel the sugar, mix it a little bit more. The meringue should also look glossy.<\/p>\n Once it\u2019s ready, you can divide it into the colors that you want to make. Since this is for Valentine\u2019s Day, I used white, pink, and light pink. This recipe is so versatile that you can change the color to any holiday and any celebration<\/p>\n Now here\u2019s a fun hack whenever making meringue. The meringue is really sticky so when you pipe it on the parchment paper, it tends to pull up the paper. So what you do is put a dot of meringue at the corner\u2019s of the parchment paper. Then when you pipe on it, it will keep the parchment on the baking sheet. Cool, right? Now since we are making a heart shaped meringue pops, trace the heart on the paper like the picture below.<\/p>\n Then free hand the piping of your pops. Make sure the bottom of the pops touches the stick. Bake them at 225\u00b0F for about 1 hour, turn off the oven, then leave them in the oven for another hour.<\/p>\n Too pretty!!! I love making this because it\u2019s unique and it\u2019s also great for gifts!!! Enjoy your Valentine\u2019s Day!!<\/p>\n Happy Baking!!<\/p>\n \t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n<\/p><\/div>\n In a grease-free stand mixer bowl, whisk the egg whites, cream of tartar, salt, and vanilla extract until soft peak. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n With the mixer on high, gradually add 1 tablespoon of sugar and wait for about 15 seconds before adding another tablespoon. Keep doing it until all the sugars are mixed in.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Beat until the mixture is thick, glossy, and has increased in volume. The mixture should have stiff peaks and the sugar should be completely dissolved. Rub the mixture between your fingers to see if it’s dissolved. If it’s not completely dissolved, mix it again. Be careful not to overmix.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n If using food coloring, add the food coloring to the meringue. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Line the baking sheet with parchment paper. Put a dot of meringue at the bottom of each corner of the parchment paper so the parchment will not move around. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Put a little bit of the meringue on the parchment then put on the stick. Add the design on top of the stick<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Bake for 1 hour. Turn off the oven once the baking time has passed and do not open the oven. Let the cookies cool completely in the oven (1-2 hours) before taking it out.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n Meringue cookies can be stored in an airtight container.
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<\/figure>\nIngredients<\/h3>\n
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Instructions<\/h3>\n
Notes<\/h3>\n
\nKeep away from heat and moisture. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n\t<\/strong><\/p>\nLike this:<\/h3>\n