Meringues / colourful meringue lollipops

• Whip the egg whites until fluffy.
• Add sugar and a pinch of salt and continue whisking until the sugar is completely dissolved.
• Place the whipped mixture in a pastry bag and squeeze it onto the parchment paper using a rosette tip. Portions of the mixture should be the size of a walnut.

Optionally, you can shape the meringues into lollipops.

• On a sheet of parchment, place a wooden stick and pipe the meringue in a thin stream, shaping it into a round lollipop — making sure the end of the stick is covered with the meringue.
• You can also divide the meringue mixture into 2–3 portions, add a few drops of food coloring to each, and pipe them alternately — this way the lollipops will be two‑ or three‑coloured.
• You can sprinkle the lollipop on top with chopped nuts, almonds, or dried cranberries or raisins.
• Place the dish in the oven and bake according to the instructions shown on the display. You can bake meringues even on several oven racks at the same time.