Raspberry Meringue Ice Pops

1. 1

   In a large bowl, using electric mixer at high speed, beat egg whites and cream of tartar until stiff but not dry.

2. 2

   Set aside.

3. 3

   In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hardball) stage: 250 to 255F (12l to 124C) on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water.

4. 4

   Beating constantly, pour syrup in a thin stream into reserved egg whites.

5. 5

   Beat.

6. 6

   at low speed until meringue is cool, about 2 to 3 minutes.

7. 7

   Set aside.

8. 8

   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.

9. 9

   Discard solids.

10. 10

    Fold in meringue until thoroughly combined.

11. 11

    Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.

12. 12

    If you are using an ice pop kit, follow the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.