Nothing beats a dessert that is as pretty as it is yummy and these meringue pops drizzled with pastel pink chocolate do the trick! They're so light and airy it's almost like you're eating a sweetened cloud. Follow the steps below to whip up a batch of the easiest cookies you'll ever bake!
- 1 Box Meringue Mix
- 1/4 c. Ice Cold Water
- Chocolate Candy Melts
- Sprinkles
Preheat your oven to 250° F. Begin making your meringue pops by adding the meringue mix and 1/4 cup of ice cold water into a mixing bowl.
Using either a stand or hand mixer, whip the water and meringue mix on high speed until the consistency is light and fluffy. The mix should start to form stiff peaks. Using a hand mixer like I did will take about 10 minutes.
Line a baking sheet with parchment paper, then place a gold striped paper straw onto the baking sheet. Spoon the meringue mixture into a decorating bag along with a Wilton® Decorating Tip 1M. Starting just to the left of the top of the straw, pipe the meringue mix going back and forth, left to right until you reach just above half-way down the straw. Bake in the oven for 1 hour, then turn off the oven and let the meringues cool in the oven for about 2 hours.
Once the meringues have fully cooled, place your candy melts into a microwave-safe bowl and begin heating in 30 second intervals until fully melted. Spoon the melted chocolate into a plastic baggie and snip off a small piece of one corner. Start at the top corner of one meringue and squeeze the bag in a downward zig-zag motion to drizzle the chocolate onto the meringue. Add your favorite sprinkle mix to the tops while the chocolate is still warm. Allow the chocolate to cool before moving.
Serve your Chocolate Drizzled Meringue Pops on a tray, or turn them into dessert table decor by standing them up inside DIY Pastel Painted Mason Jars. For more pastel party ideas, be sure to check out the full Pastel Rainbow Sweet 16 Party along with the tutorial for the DIY Pastel Painted Mason Jar Vases and the Balloon Party Invitation.