Instructions

1. Heat your oven to 130 degrees C.
2. Mix the egg whites, sugar and lemon juice in a stainless steel bowl.
3. Use the bowl as a bain marie (place it on top of a pot of boiling water) and whip the egg whites and sugar until the sugar has dissolved.
4. Remove the bowl from the heart and keep whipping vigorously until the mixture has cooled and it forming stiff peaks. You can even transfer the mixture to a stand mixer and whip it there.
5. Add a few drops of food colour and whip until the colour is mixed in smoothly.
6. Pipe out hearts and add sprinkles if you wish. If you are making pops, you can either place them on your parchment paper first and then pipe your meringue on top of the stick, or add the stick after you’ve piped.
7. Bake for around 40 minutes until the bottom of your meringues is hard. Then turn off the oven, and put a wooden spoon in the opening and let the meringues cool slowly in the oven.