Easy Meringue Grinch Pops Recipe
Easy Meringue Grinch Pops – totally fun and simple to make, these are great for Christmas time! The candy hearts add the perfect festive touch to these Grinch treats.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
Inspired by Dr. Seuss’s, How the Grinch Stole Christmas, these pops are sure to delight! Delicious meringues, topped with a small red heart.
We love this christmas movie as shown by this pin the heart on the Grinch activity, this roll a Grinch game or this Grinch mug gift idea. So be sure to poke around the blog a bit for more fun holiday crafting ideas.
Why use meringue?
Meringue is super easy to prepare and bake and is simple to add extract and color to. As a busy mom, I like to find quick recipes like this during the busy holiday season.
This holiday pop recipe is so much fun for kids of all ages to make and take to holiday parties or events.
I love, love, love how these adorable Grinch pops turned out! They would be fun to pack up individually, wrap with a bit of baker’s twine and gift to friends and family.
How to make Grinch Meringue Pops:
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Ingredients:
- 3 large egg whites, room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- pinch of salt
- green gel food coloring
- 1 tbsp white chocolate chips
- 1 tsp mini red candy hearts
Tip: blend regular white sugar in a food processor to create superfine sugar for this recipe if needed.
Directions:
1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper.
3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
4. Add cream of tartar and mix at medium high speed.
5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
6. Add in vanilla extract and mix.
The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone.
7. Add several drops of green gel coloring until you reach the desired Grinch-like color.
8. Prep the pastry bag by snipping the end and inserting a piping tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the green meringue.
9. Squeeze out any air bubbles and twist the top of the bag.
10. Hold the pastry bag straight up and down on the pastry sheet and squeeze a small amount to secure the sucker stick. Place these at least 2” apart for small meringue pops or 3” for larger.
11. To make the pops, start to squeeze the pastry bag and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired size.
12. To create simple meringues without sucker sticks or smaller pops, hold the pastry bag straight up and down, squeezing and pulling up to create peaks.
Meringue tip:
Meringues don’t spread however, you don’t want to place them too close as they need proper air flow during baking and dry time.
13. Bake for 1 hour and let stand in the cool oven to dry 2 hours or over night.
14. For decorating melt the white chocolate in a double boiler or microwave. Use a toothpick to dab a small amount onto the dried meringues. Quickly place a candy heart on top of the dot of white chocolate.
These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still delicious!
How to store these Grinch treats:
Store these sweet treats in a large freezer bag or airtight container for a week or in the freezer for up to three months. They are a fun addition to a holiday cookie exchange!
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Be sure to check out these Grinch Inspired Chocolate Bark, Grinch Cookies and Grinch Rice Krispie Treat recipes too! They would be great for adding to a Grinch themed party or event.
If you love this Meringue Grinch Pops recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Meringue Grinch Pops
Ingredients
- 3 large egg whites room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- pinch of salt
- green gel food coloring
- 1 tbsp white chocolate chips
- 1 tsp mini red candy hearts
Instructions
- 1. Preheat the oven to 200 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
- 4. Add cream of tartar and mix at medium high speed.
- 5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
- 6. Add in vanilla extract and mix.
- The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone.
- 7. Add several drops of green gel coloring until you reach the desired Grinch-like color.
- 8. Prep the pastry bag by snipping the end and inserting a piping tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the green meringue.
- 9. Squeeze out any air bubbles and twist the top of the bag.
- 10. Hold the pastry bag straight up and down on the pastry sheet and squeeze a small amount to secure the sucker stick. Place these at least 2” apart for small meringue pops or 3” for larger.
- 11. To make the pops, start to squeeze the pastry bag and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired size.
- 12. To create simple meringues without sucker sticks or smaller pops, hold the pastry bag straight up and down, squeezing and pulling up to create peaks.
- Tip: meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.
- 13. Bake for 1 hour and let stand in the cool oven to dry 2 hours or over night.
- 14. For decorating melt the white chocolate in a double boiler or microwave. Use a toothpick to dab a small amount onto the dried meringues. Quickly place a candy heart on top of the dot of white chocolate.
- These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still delicious!
Nutrition
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