Meringue Pops

1. Preheat the oven to gas ¼, 110°C, fan 90°C.
2. In a large, clean bowl, whisk the egg whites with an electric hand whisk or in the bowl of a food mixer. When the whites are stiff, whisk in 1 tbsp sugar at a time, then whisk the whites back to stiff peaks after each addition. Once you’ve added half the sugar, add the lemon juice.
3. When you have used up all the sugar and the meringue mixture is stiff, separate the meringue into 3 bowls and add one colour to each bowl, adding gradually (a drop at a time) and mixing until you have achieved the colour you want.
4. Put a large star nozzle into a piping bag and fill with the first meringue mixture. On a lined baking tray, lay paper or wooden lolly sticks about 7cm apart. Pipe the meringue onto the sticks by squeezing the piping bag gradually until you have a large star design on top of each stick. Repeat with the other meringue mixtures (in clean piping bags). Bake in the oven for 2 hrs, then cool and serve.

Recipe by Tesco Real Foods