Lemon Meringue Cake Pops

I hope everyone has had a wonderful weekend and its come to that time again, Sunday! I enjoy my Sunday’s and I’m sure you do too. One thing that excites me is to bring you a new recipe each weekend and since Halloween is only one week away, i bringing you these Lemon Meringue Cake Pops! I had so much fun creating these, as you can see by my photographs, there was a torch gun involved, very exciting. I even got my Mum to lend me a hand, she held the torch gun and create the fire, yay!

Ok you guys, this cake is super easy to make, such a simple gluten free recipe as you only need almond flour, no other fancy gluten free flours involved here. The cake is flavoured with lemon extract and lemon zest, providing a delicious and tart lemon flavour. Paired with the piped meringue on top, it’s just a lemon meringue cake bundled up neatly to create cake pops!.

Lemon Meringue Cake Pops

 

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Prep time

1 hour

Cook time

55 mins

Total time

1 hour 55 mins

 

Author: Wholesome Patisserie

Serves: 12-15 pops

Ingredients

• Cake
• 3 cups blanched almond flour
• ¼ cup coconut oil, melted
• ½ cup honey
• 3 eggs
• 2 tsp vanilla bean extract
• 2½ tsp lemon extract
• 2 tsp lemon zest
• ½ tsp baking soda
• ½ tsp himalayan pink salt
• Cake Pops
• 10-15 Lollipop Sticks
• 1 Tbsp white chocolate, melted
• Meringue
• 2 egg whites, at room temperature
• Pinch of salt
• ½ cup caster sugar, raw or white

Method

1. Cake
2. Preheat oven to 180°C (350°F) and line one round cake pan and one baking tray with parchment paper, set aside.
3. Set aside lollipop sticks.
4. In a large mixing bowl, mix all dry ingredients together.
5. In a separate mixing bowl, whisk all the wet ingredients together until smooth.
6. Make a well in the centre of the wet mixture.
7. Pour the dry mixture into the wet mix, stirring with a wooden spoon until just combined.
8. You should have a thick batter.
9. Fill prepared cake pan with batter.
10. Bake for 20-25 minutes, until a skewer inserted into the middle comes out clean and the cake is golden brown.
11. Cool in pan for 5 minutes then remove and let it cool completely on a wire rack.
12. Cake Pops
13. Once cake is completely cool, break it up in a large mixing bowl until its crumbly.
14. There should be enough moisture in the cake for it too hold its shape when you form it into balls, if not, just add some honey until desired consistency.
15. Taking approx. 1-2 tablespoons of mixture, form into round balls and place on prepared baking tray.
16. Repeat with remaining mixture.
17. Place cake rounds into the freezer for 30 minutes.
18. Dip one end of a lollipop stick into the melted white chocolate and stick it into the middle of a cake balls, making sure the lollipop stick doesn’t come out the other end.
19. Repeat this process with remaining cake balls.
20. Place back in the refrigerator.
21. Meringue
22. In a clean, dry bowl place in the egg whites and whisk them until frothy and soft peaks form.
23. Then gradually add the sugar one tablespoon at a time until stiff shiny peaks form.
24. Gradually adding the sugar will ensure it all dissolves. To test this, take a small amount of the meringue mixture between your thumb and index finger and the meringue should feel smooth and not gritty. Continue to beat the meringue if it still feels gritty.
25. Assembly
26. Pipe small rounds of meringue on top of each cake pop.
27. Optional: Torch meringue with a torch gun until golden.
28. Serve and Enjoy!

Notes

The meringue on top of the cake pops will only last a few hours until they begin to melt. So these are best served straight away.
Cake pops without the meringue will keep in an airtight container, refrigerated for one week.

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