Q1: Why are my meringues chewy and sticky on the inside instead of crisp?

This is almost always a sign that the meringues are under-baked or that it is a very humid day. Meringue is very sensitive to moisture in the air. The long, 3-4 hour bake at a very low temperature is crucial for drying the cookies out completely. If it is a very rainy or humid day, you may need to add an extra 30-60 minutes to the baking time.

Q2: My egg whites are not whipping into stiff peaks. What did I do wrong?

The number one enemy of whipped egg whites is fat. Even a tiny, invisible speck of oil from a plastic bowl or a trace of egg yolk in your bowl or on your whisk will prevent your whites from whipping up to their full, glorious volume. Always use a very clean glass or a metal bowl.

Q3: Can I make the meringue cookies ahead of time?

Yes, absolutely! The un-filled meringue shells are the perfect make-ahead component. They will keep beautifully for up to a week, as long as they are stored in an airtight container at room temperature in a very dry place.

Q4: Can I use a different kind of filling?

Yes! If you are serving them immediately, a tart lemon curd or a seedless raspberry jam would also be delicious. Just be aware that these wetter fillings will cause the delicate meringue to soften much more quickly than the white chocolate.

Q5: Can I add color or flavor to my meringues?

Of course! You can add a drop or two of your favorite gel food coloring or about 1/2 teaspoon of an oil-free extract (like peppermint or almond) to your meringue at the very end of the whipping process.

Sparkling Meringue Lollipops (An Easy & Elegant Treat!)

A festive and elegant recipe for ‘Meringue Lollipops,’ a perfect sweet treat for a Christmas or holiday party. The dessert is made from light, airy, and crisp meringue cookies that are piped into disks and baked low and slow until completely dry. Two of these cookies are then sandwiched together with melted white chocolate and a lollipop stick in the center to create a beautiful and delicious lollipop.

Author: Grace

Ingredients

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners’ sugar
1 (11-ounce) bag white chocolate chips
1 tablespoon coconut oil or shortening
12 lollipop sticks
Coarse sugar and/or silver nonpareils, for sprinkling

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 250°F. Line two baking sheets with parchment paper.
In a large, clean, dry bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until foamy.
Increase the speed to medium-high and beat for about 1 more minute, until the mixture is thick and opaque.
Gradually add the confectioners’ sugar, about 1/4 cup at a time, and continue to beat for about 5 more minutes, until stiff, shiny peaks form.
Transfer the meringue to a pastry bag fitted with a large star tip. Pipe twenty-four 2.5-inch disks onto the prepared baking sheets, leaving space between each one.
Sprinkle the disks with coarse sugar and/or silver nonpareils.
Bake for 3 to 4 hours, until the meringues are dry and crisp. Let them cool completely on the baking sheets.
To Assemble the Lollipops: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Spread a small amount of the melted white chocolate on the flat side of one meringue cookie, place a lollipop stick in the center, and sandwich it with another meringue cookie.
Repeat the process to make 12 lollipops. Let them set at room temperature until the chocolate has hardened.

Notes

This is a classic, light-as-air cookie that is naturally gluten-free and makes a beautiful party favor or holiday treat.
It is absolutely crucial that the bowl and beaters used for the egg whites are completely clean and free of any fat or grease, otherwise the meringue will not whip up properly.
The meringues are baked at a very low temperature for a long time. This is a drying process, not a traditional baking process, which is key to their crisp texture.
The finished meringue cookies can be stored in an airtight container in a dry place for up to one week before assembling.

Find it online: https://www.eatswithsoul.com/sparkling-meringue-lollipops/