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meringue cookie and pops on white table
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Christmas Meringue Lollipops and Cookies

Learn how to make these delicious and simple Christmas Meringue Lollipops and Cookies! All you have to do is whip these up, shape and bake. 5 ingredients is all you need to make this meringue cookie and meringue pops.
Course Desserts
Cuisine American
Keyword can you make meringue without cream of tartar, christmas meringue cookies, christmas treat, christmas tree meringue cookies, decorating meringues, edible christmas gift, how to make meringue cookies, meringue christmas trees, meringue cookies, meringue cookies without cream of tartar, meringue lollipops, meringue on a stick, meringue pops, meringue tree
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours
Servings 3 -4 dozen
Calories 25kcal
Author Kelsey

Ingredients

  • 1/4 cup Meringue Powder
  • 1 1/3 cup granulated sugar
  • 2 teaspoons clear vanilla
  • 1/2 cup water
  • Gel Food Coloring optional

Instructions

  • Preheat the oven to 250 degrees. Then line your sheet pan with parchment paper or a silicone baking mat.
  • In a glass or metal bowl add your meringue powder and water on low, to form soft peaks. As you mix you can slowly go up in the speed.
  • Now slowly add in the granulated sugar, mixing until it forms stiff peaks. This will take around 5 minutes give or take.
  • Next mix in the vanilla. Now if you are going to do different colors separate the meringue into bowls and then color with any food colorings you want. I did green.
  • Place the meringue into piping bag with any tip you want. Then pipe 2-2.5 inch circles on the lined baking sheet.
  • Bake the cookies for 45 minutes or until firm on the outside of the cookies.
  • Try not to open the oven as it is baking. One the baked meringues are done, place back in the oven and turn the heat off.
  • Close the door and let them sit for 1 hour. Then cool the the rest of the way on the cooling rack.
  • Peel off the parchment paper once meringue cookies are cooled.

Meringue Lollipops

  • You will prep the pan and cook time the same as the cookies.
  • Take your stick or paper straws and place on the baking sheet.
  • You will pipe a little bit of the meringue on both sides of the top part of the straw. This will help ensure the meringue sticks.
  • Pipe on the Christmas tree meringue on the stick.
  • Bake for 50 minutes or until the outside of the trees are firm.
  • Turn off oven and let the meringue pops cool for 1 hour.

Notes

Mixing Meringue - Glass or metal bowls work best. I have found plastic bowls do not work good in mixing up your batter.
Storing - Store the meringue lollipops and cookies in an airtight container for 5-7 days.
Texture - For chewy texture make larger cookies and pops. For crispier texture do smaller cookies or thinner shaped meringue pops.

Nutrition

Serving: 1g | Calories: 25kcal | Carbohydrates: 6g | Sodium: 1mg | Sugar: 6g