Christmas Meringue Pops

5 from 1 vote

Created by: Fun Cookie Recipes

12 pops

Prep Time 30

Cook Time 1

Resting time 1

Total Time 2 30

The easiest way to say Merry Christmas – festive and incredibly cute homemade meringue Christmas tree and Santa hat pops. Great gift idea!

Pipping bags with round or star tips

Oven safe cookie sticks

Start by preheating your oven to 230°F/110°C. Then line two baking sheets with parchment paper and draw small circles on the sheet that are about three inches in diameter (use a glass if you don't have a circle cookie cutter). Draw 6 circles per pan, for 12 meringues total!
Next, whip egg whites using an electric mixer until they form nice stiff peaks. This will take about five minutes or so at high speed. Keep beating while slowly adding the salt and powdered sugar (feel free to add your extract of choice at this point too).
Once the meringue is thickened, divide between 3 bowls and color each with gel food coloring (I did green, red, and yellow). Add meringue to a piping bag fitted with a large round tip or star.
Place lollipop straw on at the bottom of each circle so it touches the center of the circle.
Pipe meringues into your circles on the baking sheet, creating the desired shapes. The circles will help you create even shapes.
Bake meringues for 60-90 minutes depending on their size (See Note 1 below). Then turn off the oven and leave meringues inside to cool completely for about two hours.

If you're making meringue cookies that are 2 inches or smaller in size, you need to bake them for 60 minutes. For 3 inch cookies, I found that 90 minutes of bake time is perfect. Meringues are ready when they look dry and can be easily lifted up from the parchment paper or silicone mat with their bases left intact and not broken.
Adding any kind of extract is optional, but it's what makes meringue cookies taste delicious. I like to use a high-quality pure vanilla extract, but you can do almond, strawberry, peppermint, or coconut extract if you like.
If your meringues are soft, chewy, or sticky, pop them in a preheated oven at 200°F/95°C for 10 minutes to restore their crispiness.
Make meringue cookies ahead and store them in an airtight container. You can leave meringues out at room temperature for about 2 weeks, it does not need to be refrigerated.