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Meringue Pops

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1/2 cup egg whites, from fresh eggs

1/4 tsp. cream of tartar

1 tsp. Vain Madagascar Vanilla extracted in Vodka

1/2 cup granulated sugar

1/4 cup powdered sugar

1/4 cup Shatto Milk Flavoring powder (shattomilk.com)


Preheat oven to 225 degrees F.

To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.

You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch round cookies onto lollipop sticks (I purchased mine at a local craft store) parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container. Makes about 30 pops.

Made with Vain:
Original Baker's Blend
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