Styling by Esther Ottensoser
Photography by Felicia Perretti

Dreidel Meringue Pops

Easy to bake and fun to eat, these pretty meringue pops are a light and airy treat. They whip up in no time at all — just use any classic meringue recipe, some piping bags, and a couple of star tips for decorating. Add food coloring to the batter to make beautiful colorful swirls and then top with your favorite sprinkles for a fun homemade treat.

You will need:

• cardstock or paper
• parchment paper
• lollipop sticks
• ribbon (optional)
• sprinkles, if desired

Meringues

• 1/2 cup egg whites (approximately 3 extra-large whites), at room temperature
• 1 cup granulated sugar
• gel food coloring (I used royal blue, teal, and light blue)

Preheat oven to 210°F (100°C).

Cut a dreidel shape out of cardstock or paper. (I started off with a 4x5-inch sheet of paper.) Trace dreidels onto parchment paper, leaving enough space for sticks. Repeat with a second sheet of parchment. Line two baking sheets with the parchment, pencil side down, and set aside.

In the bowl of a clean stand mixer or a large bowl with a hand mixer, begin whisking the egg whites with the whisk attachment until soft peaks form. Gradually start adding the sugar. Beat another 1–2 minutes until stiff peaks form.

Divide the mixture into as many colors as you want and add gel food coloring as desired.

Fit a piping bag with a plain or star tip. Use a rubber spatula to fill the bag with the meringue. Fill the bag about half to three-quarters of the way full.

To pipe the meringues, hold the bag perpendicular to the baking sheet. Hold the top slightly over the sheet to fill in the dreidels. Add a stick to the bottom part of each dreidel and pipe some more meringue on top to hold in place. Use various piping tips to create lollipops. Alternatively, pipe the dreidels in different colors and use a toothpick to swirl the colors together.

Bake for approximately 2 hours. The bake time will depend on the size of your meringues. Bake until the outside of the meringue is crisp and the inside is dry yet chewy. They should feel light and hollow and should peel off the parchment paper easily.

Turn the oven off, open the door a crack, and let the meringues cool completely in the oven for at least one hour. Remove from oven and add ribbons if desired. Store your baked meringues in a covered container at room temperature for up to 2 weeks.

Tip: Before beating the egg whites, make sure that your mixing bowl and whisk are clean, and that the egg whites don’t have any bits of egg yolks in them. I recommend wiping both the mixing bowl and the whisk attachment with lemon juice or vinegar before you start.