Rainbow meringue cookie pops

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/8 tsp Cream of tartar
  • 1 Food coloring
  • 1 dash Peppermint extract
  • 1/2 cup Sugar

• Desserts

  • 1 Candy melts, white
  • 1 Lollipop sticks

• Other

  • disposable decorating bag
  • Paint brushes
  • size 1M tip(s

Found on thedecoratedcookie.com

Ingredients

• 2 egg whites
• 1/8 teaspoon cream of tartar
• dash of peppermint extract (OR almond or clear vanilla extract)
• 1/2 cup sugar
• disposable decorating bag(s)
• size 1M tip(s)
• paint brushes
• food coloring (rainbow colors)
• white candy melts
• disposable decorating bag
• lollipop sticks

Directions

• Preheat the oven to 200 degrees F. Line a baking tray with parchment paper and set aside.
• Place the egg whites, cream of tartar and extract in a mixing bowl. With the wire whip of a standing mixer or a handheld electric beater, whip the mixture really really really well until it looks like snow. Slowly mix in the sugar.
• Fit a decorating bag with a size 1M tip. Place a drop of each color of food coloring on a piece of wax paper. Fold the top of the decorating bag over to form a cuff and place in a tall glass or tumbler. Paint lines of color on the inside of the bag from the tip up to the cuff. The coloring will look light and beaded, but it will surprise you by working. Drop the meringue carefully into the decorating bag. For best results, divide the meringue in half between two painted bags.
• Twist the top of the decorating bag and pipe a swirl on the baking tray. Fill the baking tray with piped swirls. Your first swirl will probably be a dud. The color will fade as you go along.
• Place the tray in the oven and bake for 1 1/2 to 2 hours, or until the meringues are firm but not yet starting to brown. Turn off the oven, open the door a crack and let the tray sit in the warm oven for another two hours. Remove from the oven and let fully cool.
• If youd like to make your meringues into pops, fill a disposable decorating bag with 1/2 cup of candy melts. Melt in the microwave at 70 percent power for 90 seconds. Massage the bag and continue to microwave at 30 second, then 15 second, intervals until fully melted. (Alternatively, you can melt in a bowl and pour into the bag.) Pipe a dot of candy color on a baking tray lined with wax or parchment paper. Add the stick. Pipe another dot on top and gently press a meringue on top. Let the candy harden at least half an hour.