Raspberry Meringue Ice Pops

Directions

1. 1
   In a large bowl, using electric mixer at high speed, beat egg whites and cream of tartar until stiff but not dry.
2. 2
   Set aside.
3. 3
   In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hardball) stage: 250 to 255F (12l to 124C) on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water.
4. 4
   Beating constantly, pour syrup in a thin stream into reserved egg whites.
5. 5
   Beat.
6. 6
   at low speed until meringue is cool, about 2 to 3 minutes.
7. 7
   Set aside.
8. 8
   Place sieve over a large measuring cup and strain raspberries, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible.
9. 9
   Discard solids.
10. 10
    Fold in meringue until thoroughly combined.
11. 11
    Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
12. 12
    If you are using an ice pop kit, follow the manufacturers instructions.