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.
Preheat the oven to gas 1/4, 110°C, fan 90°C.
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 of 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.
When you have used up all the sugar and the meringue mixture is stiff, separate the meringue into three 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.
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 (3in) 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 hours, then cool and serve.
See more Mother's Day edible gift recipes