With only four major ingredients, this recipe will make shopping super easy, or you might even have everything already on hand! Perfect for spring, you'll impress your guests with these cute daisy meringue cookie pops. Piping the flowers takes a little practice, and you'll need some patience while waiting for them to dry, but these airy, crisp cookies are so worth it!
While this recipe uses vanilla extract so the meringue cookies taste like marshmallows, you are welcome to use your favorite flavoring to suit your tastes.
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Servings
Makes about 20-24 meringue pops
Tools You’ll Need
- Popsicle sticks
- Stand mixer or hand mixer with bowl
- Half sheet pan lined with parchment paper
- Rubber spatula
- 2 piping bags
- 2 circular piping tips (circle should be a little smaller than a dime)
- Small bowls
Ingredients You’ll Need
- 4 egg whites (about 1/2 cup)
- 1 cup sugar
- 1 pinch salt
- 1 Tbsp. vanilla extract
- 1/4 tsp. lemon juice
- Yellow gel food coloring
- Heart marshmallows or sprinkles (optional)
1. Mix the ingredients
Add the egg whites to a mixing bowl. Add the sugar, salt, vanilla and lemon juice and begin mixing on a low speed. Gradually increase the speed to high.
Tip
Separate each egg white into a small bowl before adding to the mixer so if a yolk breaks, it won’t get mixed into the whites. You won’t be able to whip the egg whites into a meringue if there are any traces of egg yolk. Be careful!
The meringue is done once it has a thick marshmallow texture and can hold a soft peak. Save about 1/2 cup of meringue in a separate small bowl for the yellow centers.
2. Make the meringue yellow
Add yellow gel food coloring to the separate small bowl of meringue and then mix.
3. Fill the piping bags
Add a circular piping tip to each piping bag. Fill one bag with the yellow meringue and fill the other bag with the white meringue.
Warning
Don’t let it sit for too long because it will lose its consistency over time.
4. Prepare the pop base
Preheat the oven to 200° F. Line a sheet pan with parchment paper. Pipe a small dot of meringue mix and put a Popsicle stick on top, pressing down gently. This is to keep the Popsicle stick in place.
5. Pipe the flower petals
Start piping the flower petals. Pipe a small dot of meringue where you want the flower petals to end. When the dot becomes quarter-size, stop applying pressure to the piping bag but don't pull away from the baking sheet. Instead, gently drag the meringue toward the center of the Popsicle stick. Now you have one flower petal!
6. Continue piping around the petals
Pipe about five to six meringue flower petals, going around the Popsicle stick. Leave the center empty for the yellow meringue. Leave about 2 inches of space between each flower pop when piping.
7. Pipe the daisy centers
Pipe the yellow meringue in the center of each daisy pop.
Tip
To finish the centers without a pointy peak, stop piping when you achieve the desired size of the center (about the size of a dime) and move quickly in a circle and pull away from the flower.
Tip
Alternatively, if you don’t want to use all your meringue mix to make daisy pops, you can also pipe little circles and place fun marshmallow shapes or sprinkles inside.
Place the cookies on the center rack to bake at 200° F for about an hour. Then, turn off the oven and keep it closed for an additional hour or two. The meringue cookies are done when you can peel them off the baking sheet. If a cookie sticks to the parchment paper, don't force it off. Let it continue to air dry until you can peel it off cleanly. Enjoy!
