Dreidel Meringue Pops
Happy Rosh Chodesh Kislev!
Easy to bake and fun to eat, these pretty meringue pops are a light and airy treat. They whip up in no time at all — just use any classic meringue recipe, some piping bags, and a couple of star tips for decorating. Add food coloring to the batter to make beautiful colorful swirls and then top with your favorite sprinkles for a fun homemade treat.
You will need:
- 1/2 cup egg whites (approximately 3 XL egg whites), at room temperature
- 1 cup granulated sugar
- royal blue, teal and light blue food coloring
- Preheat oven to 210°F (100°C).
- Cut a dreidel shape out of cardstock or paper. (I started off with a 4x5-inch sheet of paper.) Trace dreidels onto parchment paper, leaving enough space for sticks. Repeat with a second sheet of parchment. Line two baking sheets with the parchment, pencil-side down, and set aside.
- In the bowl of a clean stand mixer or a large bowl with a hand mixer, begin whisking the egg whites with the whisk attachment till soft peaks form. Gradually start adding the sugar. Add the vanilla sugar. Beat another 1-2 minutes till stiff peaks form.
- Divide the mixture into as many colors as you want and add gel food coloring as desired.
- Fit a piping bag with a plain or star tip. Use a rubber spatula to fill the bag with the meringue. Fill the bag about half to three-quarters of the way full.
- To pipe the meringues, hold the bag perpendicular to the baking sheet. Hold the top slightly over the sheet and pipe. Add a stick to the bottom part of the dreidel and pipe some more meringue on top to hold in place.Use various piping tips to create lollipops. Alternatively, pipe the dreidels with different colors and use a toothpick to swirl the colors into each other.
- Bake for approximately two hours. The bake time will depend on the size of your meringues. Bake until the outside is crisp and the inside is dry yet chewy. The meringues should feel light and hollow. When they’re done, the meringues should peel off the parchment paper easily.
- Turn the oven off, crack the door open, and let the meringues cool completely in the oven for at least one hour. Store your baked meringues in a covered container at room temperature for up to 2 weeks.
Tip: Before beating the egg whites, make sure that your mixing bowl and whisk are clean, and that the egg whites don’t have any bits of egg yolks in them. I recommend wiping both the mixing bowl and the whisk attachment with lemon juice or vinegar before you start.
Photography by Hudi Greenberger
This article originally appeared in Family First