Embellishmints

I have a new obsession! Meringue Pops! I first saw this Swiss Meringue recipe from The Purple Cupcake and I couldn’t wait to try them out. Especially after my attempt at trying French macarons completely failed.

First of all I don’t even like the taste of macarons, but they are so pretty {!!!} so I tried them out. They didn’t turn out. Not in the slightest! The taste wasn’t too bad, because I made chocolate macarons and used my favorite Peanut Butter Buttercream Frosting for the filling. That helped. A lot! But they were not pretty.

Now Swiss Meringues I like. Like a lot! I’m excited to report that this recipe turned out, the extra food coloring didn’t alter the taste in the slightest, and I was eating it by the spoonful. So yummy!

Then when they’re finished cooking it they are crunchy on the outside and soft and marshmallow-y on the inside.

Swiss Meringue Recipe

Ingredients:

• 200 grams freshly separated egg whites
• 500 grams granulated sugar
• 1 tsp vanilla bean paste {or any flavoring without oil}

Instructions:

1. Preheat oven to 195 degrees.
2. Fill a medium saucepan with water, place on medium heat on th stove and lt it come to a low boil.
3. Add your fresh egg whites and sugar to your mixer bowl
4. Place the bowl over the boiling water and consistently ask the mixture.
5. The egg whites and sugar will become more like a syrup, and once the sugars have dissolved remove from the heat and fit into your mixer.
6. Whip the mixture on high speed until a fluffy white meringue has formed. It will take several minutes, and is complete once the mixtures has fairly stiff peaks.
7. At this point you can add the vanilla or any other flavoring.
8. Pipe your meringue and bake the pops for 55 minutes.

TIPS:
If you’d like to create Swiss meringue pops make sure you use paper straws in the oven.
Add sprinkles, to your meringue before baking.
If you color your meringue whisk it in. Folding it with a spatula will loose air, which is needed to pipe your meringue.