Aaaah…October is here. So-can-not-wait for Halloween 😀 But of course, Thanksgiving first, woo-hoo. I just loooveeee October 😀
I prepared these lollies to be packed with other sweets, for my son’s teacher, as Thanksgiving, giving 😛
This recipe makes at least a dozen medium-big size meringue lollies
Line a sheet with parchment paper and place lolly sticks/papers on the parchment paper
250 g sugar
125 ml egg whites
Orange/pink food color
Watermelon oil
Sprinkles
On electric mixer, beat egg whites until soft peak on medium speed. Add in a little sugar at a time while keep beating. Once all sugar is gone and dissolving, turn up speed to the highest and keep beating for 10 minutes, until firm stiff peak.
Once stiff peak is reached, add in a little food color and a drop or two oil, beat for a minute.
Spoon meringue into a bag with nozzle and start piping shapes of your choice on the lolly sticks. Sprinkle meringue with colorful sprinkles
Bake at 100 C for 50 minutes. Take out from oven, let cookies cool down to room temperature without taking them off parchment paper.
Watermelon Meringue Lollies
Ingredients
- 250 g sugar
- 125 ml egg whites
- Orange/pink food color
- Watermelon oil
- Sprinkles
Instructions
- Line a sheet with parchment paper and place lolly sticks/papers on the parchment paper
- On electric mixer, beat egg whites until soft peak on medium speed. Add in a little sugar at a time while keep beating. Once all sugar is gone and dissolving, turn up speed to the highest and keep beating for 10 minutes, until firm stiff peak.
- Once stiff peak is reached, add in a little food color and a drop or two oil, beat for a minute.
- Spoon meringue into a bag with nozzle and start piping shapes of your choice on the lolly sticks. Sprinkle meringue with colorful sprinkles
- Bake at 100 C for 50 minutes. Take out from oven, let cookies cool down to room temperature without taking them off parchment paper.
