Wanna learn how to make Meringue Pops? Well, we've got a simple recipe for you! Meringue Pops (or meringue treats in general) are perfect for any holiday, but these Candy Corn Meringue Pops are super fun for Halloween!
EASY MERINGUE RECIPE
We use our royal icing recipe and whip it to stiff peak. This is the easiest way to make meringues.
What you'll need:
- Wilton Meringue (3 tbs)
- 1 pound of Confectioner Sugar
- 8 tbs of room temperature water
- A Candy Corn Cookie Cutter From Anywhere!
- Spooky Straws CLICK HERE!
- Vibrant Gel Colors CLICK HERE!
INSTRUCTIONS
- Combine 3 tbs of Wilton Meringue Powder to your mixer and the 8 tbs of room temperature water. Start whisking until it foams up on medium speed.
- Slowly add in 1 pound of confectioners sugar (one spoon at a time) as it whisk on medium speed. Be sure to scrape down the sides of the bowl in this process as well.
- Increase to high speed when all confectioner sugar is added.
- Whisk on high speed until the you reach stiff peak stage. After reaching stiff peak, mix on high for an additional 30 seconds. You can also add your gel color during this stage if you are only working with one color for your meringue pops.
- If you are working with more than one color, split the stiff peak icing up and add in 1-5 drops of the chosen gel color until you achieve the desired tone. Gently fold it in by hand so as to not break down the consistency.
- If you are making meringue pops, start by using an edible pen on parchment paper to pipe out your design then flip the paper over (you will still see the design). Next, pipe a small piece of meringue on parchment paper then lay down a cake pop stick or cake pop straw, and follow up with your design. Make sure you have 1.5-2 inches between meringues.
- Use a large baking sheet if you're making multiple meringue pops!
- Bake at 200-225 Degrees for 1 hour. For our oven, we bake at 225 Degrees. We are located in Texas. However if you live in a high elevation area you may want to consider lowering the temperature to 200 or 210 Degrees.
- At about 30 minutes you need to check every 10 minutes on the meringues. If they start to crack or split, they're baking too fast. If you see they are browning, that means they baked too long. Keep a very close watch on them until you see them firm up nicely.
Learn All About The Sugar Art Gel Colors from Ed Frys, Owner!
Full Tutorial HERE! (click to learn more!)
For even more tutorials on GEL COLORS, visit the blogs below:
WHAT IS THE DIFFERENCE BETWEEN LUSTER DUST & EDIBLE GLITTER? (click here)
CHOCOLATE: APPLYING LUSTER DUST TO CHOCOLATE (click here)
MACARONS: LUSTER DUST ON MACARONS (click here)
CLEAR CANDY: LUSTER DUST IN LOLLIPOPS / ISOMALT (click here)
FONDANT: HOW TO APPLY LUSTER DUST TO FONDANT (click here)
AIRBRUSHING: HOW TO AIRBRUSH WITH LUSTER DUST (click here)
THANK YOU!
We hope you enjoyed learning how to make Halloween Meringue Pops and all about our vibrant Gel Colors! Tag us if you try any of our techniques or confections in all of your social media posts too! Click the links below to follow!
