Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Meringue Lollipops
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- Level: Intermediate
- Total: 6 hr 25 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 4 hr
- Yield: 12 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 91 mg
- Level: Intermediate
- Total: 6 hr 25 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 4 hr
- Yield: 12 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 38 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 91 mg
Ingredients
Directions
- 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.
