Meringue lollipops

Pre-heat the oven to 110°C. Line 2 large baking trays with baking mats or baking paper. Using a stand mixer, whisk the egg whites until soft peaks form, 1-2 minutes. Continue whisking and add the vanilla. Add the sugar in small batches until fully incorporated and the meringue is shiny and stiff, 2-3 minutes. Divide the meringue into thirds. Colour one third with the pink gel food colouring to a pastel pink colour. Repeat with the blue food colouring. Let a piping bag, fitted with a large round nozzle, stand upright in a large measuring jug. Gently spoon the white, pink and blue meringue into the piping bag. Try spooning the different coloured meringues into different sides of the piping bag so that the colours do not get too muddled. Pipe swirls of meringue, with a 5cm diameter, onto the lined trays leaving 5cm of space between each. Push half a paper straw into each swirl of meringue so that it is securely placed and properly covered. Bake until dry and crisp, 2 hours. Allow the lollipops to cool on the trays. For the dip, combine the chocolate, butter, cream and vanilla in a saucepan over very low heat and stir until smooth and melted. Allow to cool, 20 minutes. Spoon it into a dipping bowl, scatter the cake sprinkles on top and serve it as a dip with the meringue lollipops.

TIP: For a pantry alternative, replace the cream in the dip with tinned coconut cream, evaporated milk or long-life cream. TIP: For added colour, scatter some edible confetti or cake sprinkles over the lollipops before baking. TIP: The paper straws can also be replaced with wooden popsicle sticks or thick wooden skewers, if preferred.