Easy French Meringue Pops

The holidays always remind me of meringue–I love seeing festive meringue kisses pop up all over my Instagram feed, and with the recent rise of Meringue Art, thought I’d share how I make my base meringue. This is a recipe that is stable enough to pipe into various shapes (as long as you beat the meringue to the correct stiffness and not deflate it during piping), and is quick/easy to put together (but takes forever to bake.. we can’t have everything). You can choose to bake them all the way through for a crisp texture throughout, or take it out a bit sooner for a soft, mallow-y inside. You can be endlessly creative with Meringue (of course it will take some time to be good, like anything else!).

Ingredients:
4 freshly separated egg whites (approx. 120-130 grams) straight from the fridge
225 grams granulated sugar
Optional but SUPER FUN – I used patterned meringue transfer sheets from Sugar Art Canada — they were kind enough to send me some for free to play with, and that’s what I utilized today!! Use my code borderlandsbakery20 for a very generous 20% off!! They offer an incredible range of designs for all occasions, so please check them out!!
Optional / to taste: flavorings with NO OIL (which will deflat/ruin your meringue), or in my case, vanilla bean paste (insert drooling emoji here)

Directions
1. Preheat oven to 180-190° F — I use a conventional oven — convection will behave differently, so please do your research!
2. Put your egg whites and all granulated sugar in a bowl of a stand mixer OR metal mixing bowl if using a hand mixer. Make sure that mixture is as clean as possible with no trace of oils– this will ruin the meringue and you’ll never get it to whip properly.
3. Beat to stiff peaks. This can take about 10 minutes on high, especially if whited are cold freshly separately from the fridge. When done, imagine texture of shaving cream, and it should be shiny. Not whipped heavy whipping cream. If you want to add color or flavor, do it now. I added a tad of vanilla bean paste!
4. Transfer to piping bags fitted with tips of choice, and pipe onto your trays OR transfer paper. Make sure you read the instructions on the transfer paper (if using) to ensure success! For a batch of this size, I had to use 2 of my Medium Piping Bags to fit all the batter.
5. Bake for approx. 2 hours, turn off the oven and let them cool the rest of the way in the oven for a crisp finish throughout, or take them out and let cool out of the oven for a slightly chewier interior (you might also want to bake for less than 2 hrs for chewy interior, gotta play with it!)
6. Enjoy your freaking meringue!

Full details found here: https://borderlandsbakery.com/recipes...

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** Project Specific Products Used:
Food Color: The Sugar Art Master Elite in Red Rose
Sprinkles: My own mix
Straws: Amazon affiliate link in blog post
Piping Bags & Bow Clips: My brand - on my website
Piping Tips: Wilton1M (linked in blog post)

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