MERINGUE LOLLIPOP RECIPE RECIPES

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

Steps:

• Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
• Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl. 
• Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth. 
• Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.   
• Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.