When you want to create something truly magical for the holidays that’s as fun to make as it is to eat, these Holiday Meringue Lollipops are pure enchantment on a stick. These whimsical treats transform simple egg whites and sugar into crispy, melt-in-your-mouth confections that look like they came straight from a candy shop. Light as air and delicately sweet, each meringue lollipop can be swirled with festive colors, dusted with sparkling sugar, or decorated with holiday sprinkles to match any celebration. They’re perfect for hanging on the Christmas tree, tucking into stockings, packaging as gifts, or arranging as an eye-catching centerpiece at holiday parties. Kids absolutely love helping make these because they get to watch the transformation from liquid whites to glossy peaks, then create their own colorful designs. Best of all, meringues are naturally gluten-free and low in calories, making them a treat everyone can enjoy during the indulgent holiday season.
Serving Quantity: 8 servings (about 16 lollipops)
Cooking Time: 2 hours 30 minutes (20 minutes prep, 2 hours baking, 10 minutes cooling)
Nutritional Information per serving:
1. Calories: 95
2. Protein: 2g
3. Carbohydrates: 23g
4. Fat: 0g
5. Fiber: 0g
6. Sugar: 23g
7. Sodium: 25mg
Ingredients You Need:
1. 4 large egg whites, at room temperature
2. 1 cup granulated sugar
3. 1/4 teaspoon cream of tartar
4. 1 teaspoon vanilla extract (or peppermint extract for mint flavor)
5. Pinch of salt
6. Food coloring gels in holiday colors (red, green, gold)
7. Holiday sprinkles, nonpareils, or edible glitter
8. 16 lollipop sticks or wooden skewers
9. Sanding sugar in various colors (optional)
10. Edible gold or silver dust (optional)
Prepare Your Baking Setup
Preheat your oven to 200 degrees Fahrenheit, which is the low temperature needed for drying out meringues rather than actually baking them. Line two large baking sheets with parchment paper or silicone baking mats. Mark circles on the parchment as guides if you want uniform sizes, about 2 to 3 inches in diameter, spacing them at least 2 inches apart. Flip the parchment over so the marks are on the bottom but still visible through the paper. Have your lollipop sticks ready nearby.
Clean Your Equipment
This step is absolutely critical for meringue success. Make sure your mixing bowl and beaters are completely clean, dry, and free of any grease or oil. Even the tiniest bit of fat will prevent the egg whites from whipping properly. Wipe everything down with a little white vinegar or lemon juice, then dry thoroughly. Use a metal or glass bowl rather than plastic, which can retain oils.
Separate the Eggs
Separate your eggs very carefully, making sure absolutely no yolk gets into the whites. Even a tiny speck of yolk will prevent the whites from reaching their full volume. The easiest way is to crack each egg over a small bowl first, then transfer the white to your mixing bowl only if it’s completely yolk-free. Let the egg whites sit at room temperature for about 20 minutes before whipping. Room temperature whites whip up to greater volume than cold ones.
Start Whipping the Whites
Place the egg whites in your clean mixing bowl. Add the cream of tartar and pinch of salt. Using an electric mixer on medium speed, beat the egg whites until they become foamy and start to turn opaque, about 1 to 2 minutes. The cream of tartar helps stabilize the whites and ensures they hold their shape.
Add Sugar Gradually
With the mixer still running on medium speed, start adding the sugar very gradually, about one tablespoon at a time. Wait about 15 seconds between each addition, giving the sugar time to dissolve into the whites. This slow addition is crucial for creating stable, glossy meringue. If you add the sugar too quickly, your meringue will be grainy and weep liquid later.
Whip to Stiff Peaks
Once all the sugar is incorporated, increase the mixer speed to high and continue beating for about 5 to 8 minutes. The meringue is ready when it forms stiff, glossy peaks that stand straight up when you lift the beaters. Rub a little meringue between your fingers and it should feel completely smooth with no graininess from undissolved sugar. Add the vanilla extract and beat for another 30 seconds to incorporate. The meringue should be thick, glossy, and hold its shape perfectly.
Color the Meringue
If you want swirled, multicolored lollipops, divide the meringue into separate bowls. Use gel food coloring rather than liquid, which can make meringue too thin. Add just a tiny amount of gel color with a toothpick and fold it gently into each portion. For swirled effects, don’t mix the color completely, leave some streaks. For solid colors, fold until the color is uniform throughout. You can also leave some meringue plain white for a classic look.
Fill a Piping Bag
Transfer the meringue to a large piping bag fitted with a large round or star tip. If you want multi-colored swirls, use a small paintbrush to paint stripes of gel food coloring on the inside of the piping bag before adding the meringue. This creates beautiful striped effects as you pipe. Twist the top of the bag closed to prevent the meringue from coming out the wrong end.
Pipe the Lollipops
Hold a lollipop stick flat on the prepared baking sheet. Pipe a thick spiral of meringue over one end of the stick, starting from the center and working outward in a circular motion. Make sure the meringue completely covers the end of the stick so it’s securely attached. The lollipops should be about 2 to 3 inches in diameter and fairly thick so they don’t break easily. Repeat with all remaining meringue and sticks. You can pipe different shapes like stars, hearts, or Christmas trees if you prefer variety.
Decorate Immediately
While the meringue is still wet, sprinkle on your decorations. Use holiday sprinkles, colored sanding sugar, edible glitter, or nonpareils. You can also use a small brush to dust on edible gold or silver powder for an elegant shimmer. Work quickly because once the meringue starts to dry, decorations won’t stick as well. Get creative with different colors and patterns to make each lollipop unique and festive.
Dry in the Oven
Place both baking sheets in the preheated oven. Bake the meringues at 200 degrees Fahrenheit for 2 hours without opening the oven door. The low temperature slowly dries them out rather than browning them. After 2 hours, turn off the oven but leave the meringues inside with the door closed for at least another hour or even overnight. This gradual cooling prevents cracks and ensures the meringues dry completely through to the center.
Test for Doneness
The meringues are done when they’re completely dry and crisp all the way through. They should lift easily off the parchment paper without sticking. The bottoms should be dry, not tacky. If they’re still soft or sticky, return them to the low oven for another 30 minutes. Properly dried meringues should be light, crispy, and make a slight hollow sound when tapped.
Cool and Store
Once completely cool, carefully peel the meringue lollipops off the parchment paper. Handle them gently as they’re quite delicate. Store the lollipops in an airtight container at room temperature for up to 2 weeks. Place parchment or wax paper between layers to prevent them from sticking together. Never refrigerate meringues as moisture will make them soft and sticky.
Helpful Tips for Success:
1. Any trace of grease, oil, or egg yolk will prevent egg whites from whipping properly, so cleanliness is essential.
2. Use older eggs rather than very fresh ones as they whip to greater volume and are easier to separate.
3. Make meringues on a dry day as humidity can prevent them from crisping properly and make them sticky.
4. Never open the oven door while the meringues are baking or the temperature change can cause them to crack.
5. Gel food coloring works much better than liquid food coloring for meringues.
6. You can flavor the meringue with different extracts like peppermint, almond, or lemon instead of vanilla.
7. If your meringue looks grainy, you added the sugar too quickly, take more time with each addition next time.
8. Overbeating can make meringue dry and crumbly, stop as soon as you reach stiff, glossy peaks.
9. The lower the oven temperature and longer the drying time, the whiter and crisper your meringues will be.
10. Package these in clear cellophane bags tied with ribbon for beautiful homemade holiday gifts.
11. Add a drop of peppermint extract and crushed candy canes for festive candy cane meringue lollipops.
12. Use cookie cutters as stencils and dust colored sugar through them onto white meringues for pretty patterns.
13. Make mini versions on shorter sticks for party favors or to hang on the Christmas tree.
14. If meringues become soft from humidity, crisp them up in a 200-degree oven for 20 minutes.
15. Dip the edges of cooled meringue lollipops in melted chocolate and sprinkles for an extra special touch.
