These swirly, pastel treats are easier to make than you think.
large egg whites
Pinch kosher salt
Pink, yellow, and blue gel food coloring
- Heat oven to 200°F. Line 2 large baking sheets with parchment paper. In a medium saucepan, bring 1 inch water to a boil; turn off heat. In the large bowl of an electric mixer resting over the saucepan, whisk together by hand egg whites, sugar, and salt until sugar dissolves (you should no longer feel grains when you rub mixture between two fingers), 2 to 4 minutes.
- Transfer the bowl to an electric mixer with the whisk attachment and beat on medium-high until mixture cools and medium-stiff peaks form, 6 to 8 minutes. Divide mixture between 3 bowls and tint each with 1 drop food coloring, folding into meringue so as not to deflate (some streaks are okay).
- Fit 2 large piping bags with large star tips. Lay 2 large pieces of plastic wrap on a work surface. In the center, spoon colored meringue mixtures into 3 side-by-side lines, each about 1 in. wide. Wrap up in the plastic wrap and transfer into prepared piping bags. Working 1 at a time, leaving at least 2 in. space in between, pipe meringues, starting in the center and working your way out to make 3-in. circles.
- Gently slide 8-in.-long thin craft stick into each meringue. Bake, rotating trays after 1 hour, until dry and crisp and meringues easily pull away from parchment paper, 1½ to 2 hours. Turn off oven, prop open door, and let meringues cool inside.
Tools you'll need: 8 inch cookie sticks ($4, )
PER POP 55 CALORIES, 0 G FAT (0 G SATURATED), 1 G PROTEIN, 20 MG SODIUM, 13 G CARB, 0 G FIBER