Christmas Meringue Pops

1. Whisk the egg whites with a pinch of salt until it gets fluffy

2. When the egg whites get fluffy, add the caster sugar 3 times and continue whisking.

3. Add the vanilla extract to this step.

4. The important criteria for the egg whites are, to become solid, to hang in the beater and to avoid sugar crumbs when you touch them.

5. When the meringue mixture turns into a bright and giant foam, divide them into three cups and add the red and green food colorings to the meringue mixture.

6. Put the parchment paper on a baking tray, put the sticks and pipe the mixture on top of it.

7. Decorate them as you wish.

8. Bake in a preheated oven (110 C / 230 F) for 1.5 hours.

9. After cooking, let it rest for 1 hours until it gets hard without opening the oven door. ENJOY!

Tips and Tricks

1. Be sure there are no egg yolks in the eggs when you are making these.

2. Prior to starting, make sure your egg whites are at room temperature.

3. It's tempting, but do not open the door when these are baking or cooling! Doing so will cause these to deflate in no time.

4. The easiest way to make these is by using a stand mixer like a Kitchenaid. Since it takes a good long time to get those peaks using this type of mixer helps a ton. You can also use an electric mixer but it is more difficult.

5. If it is too humid your Meringue cookies will not turn out correctly. So you want to avoid making these on a humid day.