Want a quick Dessert ? Meringue Cookie Lollipops recipe is the perfect solution ! They’re not just easy to make but very tasty as well. Let us know.
Watch this Masala TV video to learn how to make Meringue Cookie Lollipops and Peach Pavlova Meringue Cups Recipe. This show of Bake At Home Season 2 with Chef Romana Husain aired on 24 January 2021
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Meringue Cookie Lollipops:
Ingredients
Egg whites 6
Sugar 1-1/2 cups
Cornstarch 2 tsp
Lemon juice ½tbsp
Vanilla extracts ½tbsp
Method
Colour the meringue in a few colours (pink yellow blue). Use a piping bag and tips to make swirls on a paper straw. Bake at 80 degrees for 2 hrs. Decorate with sprinkles and glitter.
Peach Pavlova Meringue Cups:
Ingredients
Egg whites 6
Sugar 1-1/2 cups
Cornstarch 2 tsp
Lemon juice ½tbsp
Vanilla extract ½tbsp
Ingredients for Filling
Fresh whipped cream as required
Sugar as required
Vanilla as required
For Garnishing
Fresh or tinned peaches for garnish
Icing sugar for garnish
Mint leaf for garnish
Method
Preheat the oven to 110 degrees centigrade. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
Use a spatula to quickly fold in 1/2 tbsp lemon juice and 1/2 tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper. Indent the center to allow room for cream. Bake at 110˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven for another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
Whip the cream with sugar and vanilla. Fill the meringue shell. Add the sliced peaches and garnish with icing sugar and mint.
