Unicorn meringue pops
How to make delicious, melt-in-your-mouth meringue pops in the magical form of the unicorn.
Kitchen Aid mixer
Glass mixing bowl
Parchment paper sheets
Piping bag ties
6-inch lollipop sticks
Black food pen
Food paint palette
Cake Painting Brushes
cream of tarter
pink, blue, yellow
Clear vanilla extract
Preheat ovet to 200°F.
Trace with pencil on a backside of a parchment paper
for piping meringue. Lined 3 baking sheets with parchment paper, drawing side down.
Add egg whites to a mixing bowl. Start beating on low and slowly increase the speed to high, about 4 minutes.
Add salt and cream of tarter.
Gradually add the powdered sugar, one tbsp at a time.
After the sugar has mixed in, combine vanilla.
Beat on high speed until meringue can hold a nice peak, about 4-5 minutes.
Prepare 3 glass bowls. Scoop 1.5 cups of the meringue into each bowl.
Cut a small tip from the piping bag and insert a metal piping tip.
Add a small amount of food coloring with a toothpick to a meringue. Then beat with a blending whisk.
Transfer meringue to a piping bag, one large scoop of each color at a time. Make sure don't leave any airbags inside of the piping bag. If meringue got flat, whisk a few minutes with a blending whisk.
Pipe meringues into the drawn outlines on parchment paper. For meringue pops, first place a lollipop stick, then pipe a white meringue on top.
Bake for 1 hour and let it cool in the oven for an additional 1 hour or overnight. Keep the oven door closed during the process.
Add clear vanilla and pink food coloring with a toothpick into a plastic palette. Mix until color is combined.
After meringue cookies completely cool, draw faces to unicorn pops. Optional: at the end, dust meringue cookies with glitter dust.
Download a PDF template for unicorn meringue pops
baking, birthday cake, birthday cookies, bite, unicorn, unicorn cookies, unicorn poop
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