Raspberry Meringue Ice Pops

Chef

Cookbook

200 Best Ice Pop Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

Editor's Note: This summer, step up your dessert game in a big way when you make these Raspberry Meringue Ice Pops! Refreshing and tangy, this frozen treat is a neat and elegant twist on the ice pops you remember from your childhood. While these ice pops are pretty enough to be served at your next game night or other casual get-together with friends, you can definitely enjoy this dessert while having a quiet evening at home and watching TV. This recipe calls for frozen raspberries, but there's a tip below on how to incorporate fresh raspberries, too. Consider making this recipe the next time you want to make a tasty fruit dessert!

Italian meringue is a cooked meringue, which has a thick, silky texture. It is often used as a base for European-style sorbets, but here I have used it in sweet and smooth ice pops.

CostInexpensive

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert, Snack

EquipmentElectric Mixer

Five Ingredients or LessYes

MealSnack

Taste and TextureCreamy, Fruity, Light, Sweet

Type of DishDessert, Frozen Dessert, Fruit

Ingredients

Electric mixer
Fine-mesh sieve
2 egg whites
Pinch cream of tartar
2/3 cup granulated sugar 150 mL
1/4 cup water 60 mL
2 cups thawed frozen raspberries 500 mL (see Tip below)

Instructions

In a large bowl, using electric mixer at high speed, beat egg whites and cream of tartar until stiff but not dry. Set aside.
In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hardball) stage: 250 degrees F to 255 degrees F (121 degrees C to 124 degrees C) on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water. Beating constantly, pour syrup in a thin stream into reserved egg whites. Beat. at low speed until meringue is cool, about 2 to 3 minutes. Set aside.
Place sieve over a large measuring cup and strain raspberries, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Fold in meringue until thoroughly combined.
Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Tip

You can replace the frozen raspberries with 2½ cups (625 mL) fresh berries. Place in a saucepan over medium heat with 2 tbsp (30 mL) water and 1 tbsp (15 mL) granulated sugar. Cook until berries are soft, about 3 to 5 minutes. Set aside to cool.

2013 Andrew Chase