Recipe of Super Quick Homemade Meringue Pops
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Perfect Meringue Pops. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Meringue Pops, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meringue Pops delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Meringue Pops is 24 cookies. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Meringue Pops estimated approx 2 hrs + total time.
To get started with this recipe, we must first prepare a few ingredients. You can cook Meringue Pops using 5 ingredients and 11 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Meringue Pops:
- 3 fresh egg whites
- 1/4 tsp cream of tartar
- 5 oz sugar
- 1/2 tsp vanilla or other flavoring
- 1 pinch salt
Instructions to make Meringue Pops
- Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
- Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water.
- Combine your 3 egg whites and 5 oz sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.
- Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're ready to whip
- Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in 1/4 tsp cream of tartar, pinch of salt and 1/2 tsp of flavoring.
- Bump up to high and let whip until you reach STIFF peaks.
- Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!
- Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold.
- Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.
- Serving: 1cookie | Calories: 11kcal (1%) | Carbohydrates: 2g (1%) | Sodium: 6mg | Potassium: 11mg | Sugar: 2g (2%)
- Tip: The sugar in the meringue pulls moisture from the air. Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking.... If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore. (After google research for my sticky meringue)
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So that is going to wrap it up for this special food Step-by-Step Guide to Make Quick Meringue Pops. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!