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Meringue pops recipe

Meringue pops recipe

26 ratings

Pretty as a picture, these pastel pops made from sweet meringue will make your Mother's Day extra special. You will need a large star nozzle, a piping bag and paper or wooden lolly sticks to make these sweet treats and they will keep for up to a week in a sealed container. See method

  • Serves 20 (makes 20 meringue pops)
  • 25 mins to prepare and 2 hrs 00 mins to cook
  • 47 calories / serving
  • Gluten-free


  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp lemon juice
  • pink gel food colouring
  • green gel food colouring
  • purple gel food colouring

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    12g 13%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 11.7g Protein 0.7g Fibre 0g


  1. Preheat the oven to gas ¼, 110°C, fan 90°C.
  2. In a large, clean bowl, whisk the egg whites with an electric hand whisk or in the bowl of a food mixer. When the whites are stiff, whisk in 1 tbsp sugar at a time, then whisk the whites back to stiff peaks after each addition. Once you’ve added half the sugar, add the lemon juice.
  3. When you have used up all the sugar and the meringue mixture is stiff, separate the meringue into 3 bowls and add one colour to each bowl, adding gradually (a drop at a time) and mixing until you have achieved the colour you want.
  4. Put a large star nozzle into a piping bag and fill with the first meringue mixture. On a lined baking tray, lay paper or wooden lolly sticks about 7cm apart. Pipe the meringue onto the sticks by squeezing the piping bag gradually until you have a large star design on top of each stick. Repeat with the other meringue mixtures (in clean piping bags). Bake in the oven for 2 hrs, then cool and serve.

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