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–+ servings

Pumpkin Meringues

pumpkin meringue cookies
Light, crisp, and oh-so-festive! These pumpkin meringues are the perfect bite-sized treat for fall and Thanksgiving.
Marina Sestan
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 20 minutes
Serving Size 50 Meringues

Ingredients

  • ½ cup egg whites no trace of yolk
  • 1 tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp liquid pumpkin flavoring or vanilla if you preffer
  • 1 ½ cups sugar
  • Orange gel food coloring

Instructions

  • Preheat oven to 250°F. Line 2 baking sheets with parchment paper.
  • Add egg whites, cream of tartar, and salt to the bowl of a stand mixer. Beat on medium until foamy, about 1 to 2 minutes.
  • With the mixer running, add sugar 1 tablespoon at a time, waiting 30 to 60 seconds between additions so it dissolves fully.
  • Continue beating until the meringue is glossy and holds stiff peaks, about 8 to 10 minutes total.
  • Add pumpkin flavoring and a few drops of orange gel coloring. Beat briefly to combine, scraping the bowl as needed.
  • Transfer the meringue to a piping bag fitted with a large star tip.
  • Pipe ping-pong sized mounds onto the prepared sheets, spacing slightly.
  • Bake for 60 minutes. Do not open the oven. Turn the oven off and leave the meringues inside for another 60 minutes while the oven cools.
  • Let cool completely, then gently lift from the parchment.

Notes

Store in an airtight container at room temperature for up to 1 week. If meringues feel soft, pop them back into a 200°F oven for 10 to 15 minutes to re-crisp.