Pumpkin Meringues Recipe
Pumpkin Meringues are light, crisp cookies flavored with pumpkin and tinted orange— easy, festive, and perfect for fall dessert trays!
Servings: 50 cookies
Calories: 25kcal
Ingredients
- ½ cup egg whites no trace of yolk
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 tsp pumpkin flavoring or vanilla extract
- 1 ½ cup sugar
- Orange gel food coloring
Instructions
- Preheat the oven: Set to 250°F and line two baking sheets with parchment paper.
- Start the meringue: In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed for about a minute until frothy and bubbly.
- Add sugar slowly: Add sugar one tablespoon at a time, letting the mixer run for 30–60 seconds between each addition. Don’t rush this step—it helps create a smooth, glossy texture.
- Whip to stiff peaks: Continue mixing for about 10 minutes until the mixture forms stiff, shiny peaks that hold their shape.
- Add color & flavor: Mix in vanilla or pumpkin flavoring and a few drops of orange gel food coloring. Scrape down the sides to fully incorporate.
- Pipe the meringues: Transfer the mixture to a piping bag fitted with a large star tip. Pipe mound-shaped cookies onto the prepared baking sheets—about the size of a ping pong ball.
- Bake & cool: Bake for 1 hour, then turn off the oven. Leave the meringues inside for another hour to cool slowly without opening the door. This helps them dry completely and stay crisp.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.02g | Sodium: 16mg | Potassium: 14mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg