Pumpkin Meringues
Light, crisp, and oh-so-festive! These pumpkin meringues are the perfect bite-sized treat for fall and Thanksgiving.
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.
