Egg white and sugar. That is just how simple a dessert can be. When we whip egg white and sugar together, air bubbles are being incorporated in the mixing process. Therefore, they fluff up and become as light as cotton, and the end product is called a “meringue”. There are three types of meringue: French, Italian and Swiss meringues. The meringue lollipops that I am going to share with you starts from a Swiss meringue, where the egg white and sugar is heated to 50 – 55 degrees before whipping to a stiff peak. Swiss meringue is chosen because it is relatively more stable than a French meringue, and also simpler to handle compared to an Italian meringue.
I have tested the same Swiss meringue recipe in two types of oven: a convection oven and a conventional oven without fan. For a convection oven, it was set at 90 degrees Celsius, while the conventional oven was set at 100 degrees Celsius. The results? The convection oven shortened the baking time significantly, and the meringue dried in 2 hours. In contrast, it took me 3 – 4 hours to dry out the meringues completely in a conventional no-fan oven. At the end of the day, when you get a meringue cookie recipe, remember this: the baking time in the recipe is always just a guide, and ultimately it depends on the type of oven you are using and how strong your oven fan is.
Ingredients: (yield: 18 – 20 lollipops)
Egg white 100g
Cream of tartar 1/4 tsp
Vanilla essence 1 tsp
Gel type food colouring
- Preheat oven to 100 degrees Celsius. Prepare baking trays and line with parchment paper.
- Prepare 18 – 20 lollipop sticks, about 6 – 7 cm in length.
- Combine egg white and sugar in a mixing bowl. Place the bowl over a pot of simmering water. Bring the egg white and sugar to 50 – 55 degrees Celsius, whisking continuously.
- Remove the bowl from the heat. Whip the egg white and sugar until frothy, and mix in cream of tartar.
- Continue to whip until the meringue reaches medium peak. Mix in vanilla essence.
- Whip the meringue to stiff peak.
- Get 2/3 of the meringue and mix in yellow colouring. Transfer the meringue to a piping bag, fitted with piping nozzle of your choice.
- As for the remaining 1/3 of the meringue, mix in green colouring. Transfer the meringue to a piping bag, fitted with a piping nozzle of your choice.
- Squeeze lines of meringue on the baking tray, about 4cm in length. Stick the lollipop sticks on the meringue.
- Then, pipe a yellow swirl over the lollipop stick.
- Pipe green meringue, touching the yellow meringue.
- Sprinkle some decoration dragee.
- Bake for 2 hours, or longer (depending on the oven you use) until the meringue is crisp and dry.
- Leave it cool down completely in the oven.
- Store in air-tight container.
These are some other designs of meringue lollipops that I attempted.