Very excited to be partnering with If You Care x The Feedfeed for today’s post! When living in a big city like NYC, you realize pretty quickly how much pollution is all around us! (read: GROSS!) For me, it is important to buy environmentally-friendly products for my every day tasks. Of course, one of my favorite daily tasks is baking! I didn’t realize until a few years ago, how much chlorine was in my parchment paper. I was using A LOT of parchment paper, so I was on the hunt for an alternative. Fast forward to me discovering the amazing If You Care parchment paper, and I was hooked! The If You Care parchment paper is made from unbleached totally chlorine-free (TCF) greaseproof paper.
Like all If You Care paper products, their Parchment Paper is totally chlorine-free, which means there is no chlorine or chlorine derivatives dumped into our lakes, rivers and streams. How awesome is that?!
In order to inspire other bakers to get into the kitchen to use this fab parchment paper, I have put together this delicious Strawberries and Cream Meringue Pop recipe. Happy Baking!
Strawberries and Cream Meringue Pops:
Serving Size: About 10-12 pops depending on size
5 egg whites
1.5 cups of granulated sugar
1/8 tsp of cream of tartar
1/2 tbsp of Strawberry extract
Directions:
Preheat oven to 225°F
Use If You Care Parchment paper to line baking pan
Pour about an inch of water into a medium sauce pan and bring to a simmer
Combine egg whites and granulated sugar in separate stand mixer bowl
Put metal mixer bowl over simmering water pot while constantly stirring until sugar dissolves. Mixture should reach 160°F to ensure egg whites are cooked and sugar is fully dissolved
Remove from heat and place mixer bowl on stand with whisk attachment
Whisk egg whites on medium-high speed. Add cream of tartar.
When egg whites have reached stiff peaks, gently add in strawberry extract and whisk on low until combined
For decoration, you can add food coloring right to mixer bowl and combine. If you want different colors, split the egg whites into different bowls and add different food coloring to each.
Place straws or pop sticks onto parchment paper pan and begin to pipe your design with a reusable piping bag. You can create a variety of different shapes and sizes depending on the piping tip you use.
Place in oven and bake for 30-40 mins or until the meringue pop can be easily lifted away from parchment paper
Keep in oven until cool to help prevent cracks
Tips:
I like to cook my egg whites before whisking so that the time in oven is a lot faster. (You are essentially just drying them out instead of cooking)
Try to avoid extreme changes in temperature (ie. opening the oven door too much, not letting meringues cool in oven, etc.) This will help deter cracking
Keep in airtight container in fridge for storage
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