Swirlie Pops- A Pesach treat

Swirlie Pops!

A twist on our basic meringues originally created for kosher.com! These are crazy fun, easy and addictive! (see note for a slightly healthier variation)


Remember all proceeds from sales of cookbooks go directly towards hachnasas kallah... so if you enjoy this recipe please donate every penny counts! https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=SGZW8TJHR82XJ

Main ingredients

•    8 large egg whites 
•  
  3/4 teaspoon salt
•  
  2 cups superfine granulated sugar
•  
  food coloring of choice

1. Preheat oven to 175°F and line two large baking sheets with Parchment Paper. Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in two batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks. 

   
   

   Spoon meringue into two separate bowls and stir in food colorings of choice.  Place meringue into two Ziploc freezer bags and snip off the ends. (or a piping bag)
2. Pipe meringue into lolly shapes of your choice on the baking sheets. Place lollypop sticks into pops.
3. Bake meringues in upper and lower thirds of oven until crisp but the coloring is still bright, about two hours.
4. Turn off oven and leave meringues inside oven to cool for one hour, then cool completely on sheets on a rack.

Note:

For awesome fluffy meringues make sure your eggs are at room temperature. You can warm them up in warm (not hot) water for three minutes if they just came out of the fridge.

Tip: 

For processed-free (or food- coloring-free) pops, keep the meringues white and use striped straws as lolly pop sticks