With a little guidance, kids can pipe these pillowy pops themselves. Decorating them with orange sprinkle noses and mini chocolate chip eyes and buttons offers the same fun as making cutout cookies. Makes 12 pops.
3 egg whites
¾ cup sugar
⅛ teaspoon cream of tartar
¼ teaspoon peppermint extract
Mini chocolate chips
12 (6-inch) lollipop sticks
Heat oven to 300° and line 2 baking sheets with parchment paper.
With a stand or hand mixer set at medium speed, whisk the egg whites until frothy, about 1 minute. With the mixer still running, add the cream of tartar, peppermint extract, and a tablespoon of the sugar and blend well. Increase the mixer speed to medium-high, and continue whisking the mixture until stiff peaks form, about 6 minutes more.
Starting in 1 corner of a baking sheet, use a piping bag fitted with a large, round tip (I used a Wilton size 12) to pipe a 1½-inch circle. Position a lollipop stick, just below the circle, then pipe 2 more circles, each slightly larger than the last, on top of the stick. Repeat with remaining meringue and lollipop sticks, piping 6 pops onto each prepared sheet.
Add an orange sprinkle nose and mini chocolate chip eyes and mouth to each snowman. Place the pans in the oven, let bake 2 minutes, then turn off the heat. Leave the pops in the oven, undisturbed, until the meringue is crisp and set, about 3 hours. Place each pop in a candy bag and seal with washi tape or a ribbon.