These cute meringue pops make fun gifts and table decorations at Easter. They’re perfect for birthday parties, too.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 100°C. Line 2 baking trays with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Add the sugar, 1 tbs at a time, whisking well between each addition until sugar completely dissolves.
Divide the egg white mixture into 4 even portions and use food colouring to tint 1 portion pink, 1 portion orange and 1 portion green. Transfer the white mixture and pink mixture into separate piping bags fitted with plain nozzles. Arrange 20 lollipop sticks on the lined trays. Pipe the white and pink mixtures over lollipop sticks on 1 tray to make bunny faces. Decorate with cachous to make eyes.
Place the orange mixture and green mixture into separate piping bags fitted with fluted nozzles. Pipe the orange and green mixture over the remaining lollipop sticks to make carrots shapes.
Bake, swapping trays halfway through cooking, for 1 1/4 hours or until dry to the touch. Turn the oven off. Leave meringue pops in the oven, with the door ajar, to cool completely.
Don’t have piping bags? Place each portion of meringue mixture into a clean sealable plastic bag, then cut off 1 small corner and pipe away!
To decorate your table, place meringue pops in glasses filled with coffee grounds or finely crushed chocolate biscuits. The pops make cute cake toppers, too.