Peppermint Meringue Lollipops
- Level: Easy
- Yield: 12 lollipops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 97
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 67
- Total: 2 hr 15 min
- Active: 15 min
Ingredients
1/2 teaspoon cream of tartar
1/4 teaspoon fine salt
4 large egg whites, at room temperature
1/4 teaspoon peppermint extract
2 1/4 cups confectioners' sugar
Sanding sugar, for decorating
Silver sprinkles, for decorating
Directions
Special equipment:
a 4-inch-diameter cookie cutter and 12 paper lollipop sticks (4- or 6-inch sticks)- Position oven racks in the top and bottom thirds of the oven and preheat to 225 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 4-inch diameter cookie cutter, draw 6 circles on each piece of parchment, then flip each piece over onto a baking sheet marked-side down.
- Combine the cream of tartar, salt and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thickened, about 1 minute more. Mix in the peppermint extract, then add the confectioners' sugar in batches about 1/4 cup at a time, beating until well incorporated after each addition. After the last addition, continue to beat until stiff, shiny peaks form, about 5 minutes.
- Fill a resealable plastic bag or piping bag with the meringue. Snip off the end or corner to make about a 1/2-inch-wide opening. Lay a lollipop stick down about 1 inch into each drawn circle and pipe the meringue lollipops onto the parchment circles over the sticks. Sprinkle the sanding sugar and silver sprinkles onto the piped meringue pops.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the meringue is dry and crispy, about 2 hours.