How to Make Valentine Meringue Pops

Follow along as Darlene, a.k.a. The Cakelady, shows you how to make precious Valentine Meringue Pops. We especially like her unique method for achieving multi-toned meringues. 

Watch as she fills the bag with pink meringue, then dispenses it, before filling the bag with white meringue and piping.

This tutorial will show you how to make Meringue Pops.

You will need:

Meringue Cookie recipe
Lollipop sticks
Royal Icing or white chocolate

Meringue Cookie Recipe


1/2 cup eggwhites (120 gm) or 4 large eggwhites

1/2 tsp cream of tartar

1/2 cup + tbsp (115 gm) granulated white sugar

1 cup (115 gm) lightly spooned powdered sugar


Preheat oven to 200 F and place a piece of parchment paper on a cookie baking sheet.

Whisk egg whites in a bowl until frothy.

Add cream of tartar and beat until soft peaks form.

Slowly add the granulated sugar and whisk until the meringue reaches stiff peaks.

Fold in the powdered sugar.

Place the meringue in a piping bag with the tip of choice and pipe on to the baking sheet.
Bake for 2 hours.

Alternatively, bake for 1 hour and leave in the turned off oven overnight.

Makes 12 – 3” meringue cookies.

To make Meringue Pops:

Pipe a line of royal icing or melted white chocolate in the back of the meringue. Attach the lollipop stick and press lightly. Let dry.

Comments (10)


These were very easy to make and were so pretty. However, the taste was a little bland for me. Next time, I will add some vanilla or perhaps strawberry flavoring.


I agree with the flavor, however white peppermint won't distort the white meringue making it easier to color!


@Redingmc ‍ cream of tartar is een soort van bakpoeder, hebben ze meestal wel in een Surinaamse/indische toko, maar dr oetker heeft het ook. Het is echt net wat anders als gewoon bakpoeder of baksoda, en is eigenlijk niet echt te vervangen in dit recept. room van tandsteen is een antwoord van een vertaalprogamma hihihi.

groetjes Saskia


Hi, I would like to ask,is it possible to insert the lollypop stick into the merengue before baking? thus you won'need to melt the chocolate, etc. 


Although I have not tried inserting the stick before baking, I have seen some bakers have done this with a cookie.   One thing to consider though is that inserting a stick will take up more space in the pan.  


You can leave out the cream of tartar if you don't have it but just be careful that you don't overwhip the eggwhites til it's dry.   I wouldn't add baking soda or powder to replace it.

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