Time: 6 hours 25 minutes
Complexity: average
Quantity: 12 pcs.

Meringues on sticks are increasingly becoming a staple at children's parties, candy bars, and as a centerpiece for festive tables. Even a simple white meringue baked in the shape of a rose becomes a true beauty when decorated with silver sprinkles. The result is simple yet very stylish. To ensure the meringues on sticks look neat and beautiful on both sides, it's best to sandwich them rather than bake them on a stick. Place the stick between two finished meringues and secure them with white chocolate frosting.

Ingredients:

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon salt
• 2 and 1/4 cups powdered sugar
• Coarse crystal sugar and/or silver nonpareil, for sprinkling
• 1 pack of 300g white chocolate granules
• 1 tbsp coconut oil or vegetable fat

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream of tartar, powdered sugar, sugar, white chocolate, coconut oil

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
Step 2
• In a large, clean, dry bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until foamy. Increase the mixer speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
Step 3
• Transfer the meringue to a pastry bag fitted with a large star tip. Pipe 24 6-cm (2.5-inch) discs onto baking sheets, leaving space between each disc. Sprinkle with coarse sugar and/or silver nonpareils; bake at 250°F (120°C) until crisp and dry, 3-4 hours. Cool completely on the baking sheets. Store the meringues in an airtight container in a dry place for up to 1 week.
Step 4
• Filling. In a microwave-safe bowl, combine the white chocolate chips with the coconut oil. Heat, stirring every 30 seconds, until the chocolate is melted. Spread the chocolate mixture over the top and place a lollipop stick between two meringues. Repeat until you have 12 meringues on the sticks. Let set.

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