Meringue pops are my new favorite party treat - the ingredients are simple, they’re adorable, and they impress kids and adults alike. This rainbow carrot design is whimsical and perfect for spring, and I think they would look darling as a cake topper for a carrot cake.
1. Preheat oven to 215*F. Line a baking sheet with parchment paper. Fit piping tips in bags.
2. In the bowl of a stand mixer fitted with the whisk attachment, mix the egg whites and salt on low speed, gradually increasing to medium until the mixture begins foaming.
3. Add the cream of tartar and vanilla extract and continue to beat on medium speed.
4. Without stopping the mixer, sprinkle in a spoonful of sugar. Allow to incorporate for 10-15 seconds before adding another. Repeat with remaining sugar, taking time to let each spoonful dissolve.
5. Once sugar is dissolved and soft peaks form, increase speed to medium-high and continue to beat until stiff peaks form. The meringue should be glossy and smooth.
6. Scoop a third of the meringue into a medium bowl. Add green food coloring to this and gently fold in. Transfer to a piping bag fitted with a star tip and set aside.
7. Add orange food coloring to the remaining meringue in the mixer, and mix until colored throughout. Transfer to a piping bag fitted with the open tip.
8. Pipe a line of orange meringue onto the parchment and lay a lollipop stick or paper straw along it. Starting at the top of the stick, pipe a horizontal line, then zig-zag back and forth down the length of the stick, decreasing in width until it looks carrot-shaped and leaving room at the bottom.
9. With the green meringue, pipe large stars at the top of the carrot, making the tips as neat or disheveled as you’d like. Overlap the green and the orange slightly for stability.
10. Repeat for remaining pops. Pipe “kisses” with any leftover meringue for extra treats.
11. Transfer to the preheated oven and bake for 60 minutes.
12. With the meringue pops still in the oven, turn the oven off and keep the door shut. After an hour, crack the door slightly and let the oven cool completely before removing the meringue pops. Sudden temperature changes may crack the meringue.
13. Peel the meringue pops off the parchment paper and serve.
14. Store in an airtight container at room temperature for up to two weeks.
- *If you don’t have caster sugar, you can blend granulated sugar in a food processor until fine (but before it turns into powder!).
- Make sure no egg yolk gets into the whites. If it does, throw it out.
- ½ tsp lemon juice or vinegar can be used in place of the cream of tartar.
- If you’ve never used a piping bag, it may take a little practice to get the technique right. Meringue wipes away easily with a wet cloth so you can start again.
- This recipe details how to make carrots of one color. The four colors pictured are from two batches. If making multiple colors, divide your meringue accordingly.
4 egg whites
⅛ tsp (pinch) salt
½ tsp cream of tartar
8 oz caster sugar*
1 tsp vanilla extract
Gel food coloring
Stand mixer with whisk attachment
Plain (open) piping tip
Star piping tip
Lollipop sticks or paper straws
Yield: ~10 carrot pops