They are a light, crunchy cookie which are naturally gluten-free.In my experimentation I have found a standing mixer whips the egg whites better than a hand held mixer. If using a hand held mixer it may take longer for the egg whites to peak. They need to be well formed for the meringues to take shape.The total time listed includes the resting time of 2 hours in the oven.
1cuphigh-quality Vanilla Candy MeltsI used Ghirardelli
2-3packages Pop Rocksred and/or blue
Making the Meringue Cookies
Heat the oven to 300 degrees F and then turn it off.
While the oven is heating, line 1 large or 2 standard size rimmed baking sheets with parchment paper or a silpat.
After turning off the oven, beat the egg whites with the whisk attachment of a stand mixer for 3 minutes until peaks have formed.
Sprinkle in the cream of tartar and beat in (10-15 seconds).
As the mixer continues to run on high, slowly spoon in the sugar a little at a time until fully incorporated. The mixture will have a glossy appearance.
Preparing the Piping Bag and Piping the Meringue Cookies
Fit a piping bag with a Wilton 2D tip (shown in photos) or any large open star tip or drop flower tip.
Roll the top of the piping bag down halfway (the top edge to the outside) making the inside toward the tip more accessible.
Using a food-safe brush or dining spoon, spread some red gel food coloring in a straight line along one side of the piping bag. Repeat on the opposite side of the piping bag.
Repeat with blue gel food coloring in between both lines of red food coloing leaving clean space in between (refer to photo above)
Spoon the meringue mixture into the pastry bag and pipe small meringues onto the prepared baking sheets. Pipe until a 1-inch meringue is created then lift the pastry bag up to create a tip).
'Baking' and Finishing the Meringue Cookies
Place the meringues into the oven and leave the door closed for 2 hours or until the meringues change to have a matte exterior. Do NOT open the oven door during the time the meringues are setting. They can also be left in the oven overnight.
Remove the meringues and allow them to cool slightly on the pan.
While the meringues are cooling, melt the vanilla chips in a metal bowl over a saucepan of boiling water, stirring often, or in the microwave following the melting instructions on the package.
Place the Pop Rocks in a small bowl or on a small plate. If using both red and blue they can be mixed together.
One at a time, dip the flat bottom of a meringue into the melted vanilla candy (allow any excess to drain back into the melted candy) and into the Pop Rocks.
Place them on a fresh piece of parchment paper. Repeat until they are all completed and allow them to harden. Note: They can be placed on a baking sheet and into the refrigerator to speed up the process.
Using a standing mixer whips the egg whites better than a hand held mixer. If using a hand held mixer it may take longer for the egg whites to peak. They need to be well formed for the meringues to take shape.The total time listed includes the resting time of 2 hours in the oven.