These meringue lollipops are a delightful combination of crisp texture, vivid colors, and customizable toppings. Perfect for every occasion!
There’s something magical about meringue lollipops.
They’re light as air, crisp yet tender, and melt in your mouth with a subtle sweetness.
Add their whimsical swirls of color and festive sprinkles, and they’re perfect for everything from birthday parties to weddings—or just because you feel like baking something fun.
Meringue itself is one of those deceptively simple recipes. With just four main ingredients—egg whites, sugar, vanilla extract, and a touch of food coloring—you can create these show-stopping treats.
Meringue lollipops are more than just a recipe—they’re an art project, a sweet gift, and a show-stopping dessert all in one.
Whether you’re making them for a special occasion or just because, these colorful treats are bound to impress.
They're also great as an edible gift! Just wrap them in cellophane or a box, with a pretty bow.
Meringue lollipops are more than just a recipe—they’re an art project, a sweet gift, and a show-stopping dessert all in one. Whether you’re making them for a special occasion or just because, these colorful treats are bound to impress.
For more dessert ideas, be sure to try Mini Pavlova with Lemon Curd or Chocolate Peanut Butter Rice Krispie Treats!
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Why This Recipe Works
- A kid-friendly recipe and they'll love helping to make them!
- Although they take a bit of time to bake and cool in the oven, there are only 20 minutes of hands-on time.
- Perfect for parties, gifts, or just a fun project.
- Choose your colors, sprinkles, and even flavors to match any theme or mood.
- You likely already have everything in your kitchen.
- Properly stored, they last for weeks!
Ingredients
- Egg whites - ensure there is absolutely no yolk in the whites. Be sure to crack each egg into a small bowl before adding to the stand mixer, to ensure any yolk breakage doesn't spoil the whole batch.
- Granulated white sugar - to sweeten the meringue and help with the structure.
- Vanilla extract: This adds extra flavor. Try it with almond, coconut, peppermint or other flavors instead!
- Gel food coloring - I've used purple, pink and green, but you can use any colors that you like!
- Sprinkles - Use whichever variety you like!
Tools:
- Baking parchment paper or a Silpat
- Lollipop sticks
- Large star nozzle
- Piping bags
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this fun meringue lollipop recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Add the room-temperature egg whites to the bowl of a stand mixer (or a large bowl if using a hand-held electric mixer).
Whisk until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition. Whisk until stiff peaks form.
If using 3 gel colors, divide the egg whites into 3 bowls and gently fold in a few drops of coloring to get the desired color. For 2 colors, divide into 2 bowls etc... Use a metal spoon and ensure it is grease-free.
Spoon some of each meringue color, one color on each side, into a piping bag fitted with a star nozzle.
Pipe in 2" circles onto the baking sheet lined with baking parchment or a silpat, starting from the center.
Insert lollipop sticks into each circle of meringue. Decorate each circle with sprinkles.
NOTE: DO NOT open the oven door during or after baking or the meringues could crack or deflate.
Bake the meringues for 1 hour at 200°F (95°C), then turn off the oven but don't open the door. Let the oven cool down for 2 hours before opening the door and removing the meringue lollipops.
Variations
- Try swapping the vanilla extract for another flavor, such as coconut, almond, or peppermint.
- Use different gel food colorings for a totally different look.
- Use fun sprinkles.
- Try piping your meringues into different shapes.
Serving Suggestions
- Perfect for party dessert tables.
- Use as edible party favors wrapped in cellophane.
- Add to a holiday cookie platter for a fun twist.
- Place them on cakes or cupcakes as decorative toppers.
Recipe Tips
- DO NOT open the oven door during or after baking or the meringues could crack or deflate.
- Ensure your bowl and beaters are very clean before beating the egg whites. Any grease at all can stop them from forming peaks.
- It's best to use a glass or stainless steel bowl since plastic can have grease hidden in scratches and stop the eggs from whipping properly.
- Make sure that there are no egg yolks in the egg whites.
- Let the egg whites come up to room temperature before whisking.
- Use a stand mixer or electric hand mixer to beat the egg whites.
- Do not open the door when the meringues are baking or cooling, otherwise, they could deflate.
- If you can only use a plastic bowl, wipe it out with a tiny bit of vinegar before whisking the eggs.
Storage and Freezing Advice
Meringue lollipops store beautifully. Keep them in an airtight container at room temperature for up to two weeks. Avoid humidity—it’s meringue’s worst enemy. Freezing isn’t recommended, as they can lose their texture when thawed.
FAQ
If you open the door during baking, the meringues could crack or deflate.
Gel food coloring is best—it’s more concentrated and won’t affect the meringue’s consistency.
📖 Recipe
Meringue Lollipops
Equipment
- Stand mixer or electric whisk
- Bowl
- Baking parchment or silpat
- Piping bag
- star nozzel
- lollipop sticks
Ingredients
- 4 egg whites at room temperature (4 ounces of egg whites)
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- Gel food coloring
- Sprinkles
Instructions
- Add the room-temperature egg whites to the bowl of a stand mixer (or a large bowl if using a hand-held electric mixer).
- Whisk until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition. Whisk until stiff peaks form.
- If using 3 gel colors, divide the egg whites into 3 bowls and gently fold in a few drops of coloring to get the desired color. For 2 colors, divide into 2 bowls etc...
- Spoon some of each meringue color, one color on each side, into a piping bag fitted with a star nozzle.
- Pipe in 2" circles onto the baking sheet lined with baking parchment or a silpat, starting from the center.
- Insert lollipop sticks into each circle of meringue.
- Decorate each circle with sprinkles.
NOTE: DO NOT open the oven door during or after baking or the meringues could crack or deflate.
- Bake the meringues for 1 hour at 200°F (95°C), then turn off the oven but don't open the door. Let the oven cool down for 2 hours before opening the door and removing the meringue lollipops.
Notes
- DO NOT open the oven door during or after baking or the meringues could crack or deflate.
- Ensure your bowl and beaters are very clean before beating the egg whites. Any grease at all can stop them from forming peaks.
- It's best to use a glass or stainless steel bowl since plastic can have grease hidden in scratches and stop the eggs from whipping properly.
- Make sure that there are no egg yolks in the egg whites.
- Let the egg whites come up to room temperature before whisking.
- Use a stand mixer or electric hand mixer to beat the egg whites.
- Do not open the door when the meringues are baking or cooling, otherwise, they could deflate.
- If you can only use a plastic bowl, wipe it out with a tiny bit of vinegar before whisking the eggs.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Amanda Finks
I love meringues and this was such a cute and fun way to make them! They were so good!
Taryn
I never would've thought to make meringue lollies before! They were delicious and cute!
Sara
Loved them