Snowflake Lollipops

Preparation Time: 40 minutes
Cooking Time: 240 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 12

We prepare them when we have leftover egg whites from Christmas baking and enjoy them at a New Years party.

Set one oven rack to the upper third and another to the lower third of the oven. Preheat the oven to 120 degrees Celsius. Line two baking sheets with parchment paper.
Using an electric mixer on low speed, whisk the egg whites, cream of tartar, and salt until foamy. Increase the speed to medium and mix for 1 minute to slightly thicken the mixture. Continue mixing and slowly add the sugar, one spoonful at a time. Once all the sugar is added, mix for another 2 to 3 minutes until stiff and glossy peaks form.
Transfer the meringue into a piping bag fitted with a large star tip. Pipe 24 snowflakes or rosettes (about 4 cm in diameter) onto the prepared baking sheets. Leave some space between each snowflake as they will spread slightly during baking. Bake in the preheated oven for 3 to 4 hours (until completely dried). Let the baked snowflakes cool.
Chop the white chocolate into pieces and place them in a heatproof bowl along with the coconut oil. Melt over a double boiler. Once all the pieces are melted, remove the bowl from the heat and gently stir until the chocolate mixture is smooth.
Pair two meringue snowflakes together by sandwiching them with the chocolate cream, and insert a lollipop stick into the center (into the cream). Repeat the process to prepare all 12 "lollipops". Once all are ready, arrange them on a plate or tray, wait for the chocolate cream to set, and then serve.