WRITTEN BY BELLA BAKESPrep Time: 5 Minutes
Make Time: 1.5 Hours
Total Time: 1.5 Hours
Yields: 12-14 Meringue Pops
- Hand mixer or stand mixer
- Medium saucepan
- 3 Bowls, glass or stainless steel
- Plastic wrap
- Piping bags
- Medium to large round piping tip
- Paper straws
- Half sheet trays 
- Magic Mat
- Paintbrush [optional]
- Jelly Hues™ High Pigment Food Coloring
- Prism Powder® Edible Glitter
- Neon Lights FANCY SPRINKLES®
- 150 grams egg whites [around 5 large eggs]
- 300 grams white sugar
1. PREP SWISS MERINGUE
Bring a medium saucepan of water to a simmer. Preheat oven to 190℉. In your heat-proof mixing bowl, combine the egg whites and sugar.
2. HEAT WITH BAIN-MARIE METHOD
Create a bain-marie: place the bowl over the simmering water and whisk constantly until the sugar has dissolved, about 2-3 minutes.
3. WHIP MIXTURE
Remove the bowl from the heat and using a hand or stand mixer, beat with the whisk attachment on the highest setting for 7-10 minutes. The meringue will be very glossy and will hold its shape—a.k.a. “stiff peaks.”
FANCY TIP: You can test if the sugar has dissolved by rubbing a bit of the mixture with your fingertips, it shouldn’t feel grainy.
4. DIVIDE MERINGUE
Divide equal quantities of meringue between three bowls.5. ADD FILLING
5. COLOR IT WITH JELLY HUES™
Add 1-3 drops of Malibu Pink, Casablanca Orange, and Dublin Green to each bowl.
6. MIX UP COLORS
Use a fork or mini whisk to mix each color until desired shade is achieved.
7. PREPARE COLORFUL MERINGUE
Lay a piece of plastic wrap on your work surface. Use a spoon or piping bag to add each color in a straight line over the plastic wrap. Alternate each color till you are left with no more meringue in your bowl. Carefully pull up the plastic wrap and wrap it over the meringue, creating a log.
FANCY TIP: Have each row of meringue between 1 - 1 ½ inches wide.
8. ADD MERINGUE TO PIPING BAG
Cut the excess plastic wrap off the rolled meringue. Cut piping bag slightly at the tip and place the piping tip inside. Place wrapped meringue in piping bag.
FANCY TIP: Use a cup to set the opened bag on top so it is wide enough for you to add the wrapped meringue.
9. CREATE LOLLIPOP ANCHOR
Place Magic Mat over half sheet tray. Pipe a small dab of meringue on Magic Mat and set the paper straw over it.
10. BEGIN LOLLIPOP FORMATION
Starting right over the small dab of meringue, pipe a swirl in a circular motion to create the lollipop formation.
11. PIPE AWAY!
Continue guiding the piping bag in a circular motion until desired lollipop size is achieved.
FANCY TIP: To end the piping of the lollipop, slowly release pressure from bag as you lift away.
12. MAKE IT FANCY
Decorate with Neon Lights FANCY SPRINKLES® on half the lollipops. Leave some lollipops without any sprinkles and dust with Champagne Pink Prism Powder®.
Bake at 190℉ for 50-60 minutes.