Nadiya Hussain’s Meringue Pops
Nadiya Hussain's meringue pops are a whimsical sweet treat, great for kids' parties, picnics, or even edible gifts.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
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Introduction
These are so much fun to make, not to mention delicious and beautiful. Crisp on the outside and chewy on the inside, simple meringue is baked onto sticks and sandwiched with chocolate for an alternative to a lolly and a great treat for children and grown-ups alike. They are lovely wrapped up as a gift or also look amazing as cake toppers.
Ingredients
| 3 | egg whites |
| 250g | caster sugar |
| gel food colouring | |
| 6 | long lolly sticks |
| dried flowers/sprinkles, to decorate | |
| 150g | white chocolate, melted |
| 9g | freeze-dried raspberries |
Essential kit
You will need: a paintbrush and a piping bag.
Method
Start by lining two baking trays with baking paper. Preheat the oven to 100°c/fan 90°c/gas mark ¼.
Take a bowl and wipe with some vinegar to remove any grease. Pour in the egg whites and start whisking. As soon as they begin to get frothy, add a teaspoon of sugar, one at a time, till the sugar is incorporated after each addition. Keep going till you have used up all the sugar. You should have a mixture that is stiff and glossy.
Take a paintbrush and dip it into your food colouring. Paint a generous line of colouring all the way up the inside of a piping bag. Now, add the meringue straight in. The painted line will create a beautiful streak of colour as you pipe.
Place a lolly stick flat on the tray so you have enough room to pipe right on top of it. Pipe a swirl of meringue onto one end of the stick, starting in the centre and piping all the way around several times to create a circle. Pipe another swirl of meringue right next to it, the exact same size, but without a stick – this is the one to be sandwiched later. Do this till you have filled the trays with six meringue swirls with sticks underneath and six without.
Sprinkle on your dried flowers or sprinkles and bake for 1 hour. After an hour, turn the oven off, open the oven door and leave to cool completely.
Now, take your melted chocolate, mix in the freeze-dried berries and use this as the glue to sandwich the meringues together. Do this to all six. Once the chocolate has set, they are ready to wrap as gifts or eat as a treat.
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