Description
A clear process to create light, crisp pumpkin spice meringue cookies with beautiful seasonal colors and flavor.
Ingredients
Scale
- 5 large egg whites, fresh and at room temperature
- 1 cup (200 g) granulated sugar, preferably fine for smoother texture
- A pinch cream of tartar
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Orange gel food coloring, as needed for pumpkin color
- Green liquid food coloring, as needed for decorative stem color
Instructions
- Step 1: Preheat your oven to 175°F (80°C). Line large baking sheet(s) with parchment paper to prevent sticking and ensure easy cookie removal.
- Step 2: In a medium heatproof bowl, combine 5 room temperature egg whites, 1 cup granulated sugar, and a pinch of cream of tartar. Place the bowl over a pot containing an inch of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for 7 minutes until the sugar is completely dissolved and the mixture looks glossy.
- Step 3: Carefully pour the warm meringue mixture into a large mixing bowl. Gently fold in ½ teaspoon pure vanilla extract and 1 teaspoon pumpkin pie spice using a spatula. Folding should be done lightly to avoid deflating the egg whites and maintain airiness.
- Step 4: Using an electric mixer, start beating on low speed and gradually increase to high. Continue beating for 7 minutes until stiff peaks form. Stiff peaks mean that when you lift the beaters or whisk, the peaks stand straight up and do not collapse.
- Step 5: Measure out 2/3 cup of the meringue into a separate mixing bowl. Add green liquid food coloring a few drops at a time, stirring gently until the desired green hue for pumpkin stems is reached. Add orange gel food coloring gradually to the remaining meringue in the large mixing bowl and beat gently until the color is evenly mixed and saturated to your liking.
- Step 6: Fill a piping bag with the orange meringue mixture and cut a small opening at the tip. Pipe small domes or pumpkin shapes onto the prepared baking sheet. Maintain consistent height on each piped cookie to ensure even baking. Use the green meringue to pipe decorative stems on top of the pumpkin shapes.
- Step 7: Place the baking sheet in the preheated oven at 175°F (80°C). Bake for 2 hours. The low temperature is crucial for drying the meringues rather than cooking, preserving their light and airy texture.
- Step 8: After baking, turn off the oven and leave the cookies inside with the oven door slightly ajar. This slow cooling prevents cracks and maintains the cookies’ charming appearance. Allow cookies to cool completely over approximately 4 hours in the oven.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days. Avoid moisture and direct sunlight to preserve crispness.
- Keep in an airtight container in the fridge up to 7 days, ensuring minimal exposure to humidity.
- Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Use fresh large egg whites at room temperature without any yolk for best meringue volume and texture.
- Make meringue on a dry day; humidity will cause your meringue to become sticky and soft.
- Ensure your mixing bowl and beaters are completely clean and dry before starting to beat the egg whites.
- If the meringue looks too runny after beating, continue beating an additional 3 minutes until stiff peaks hold their shape.
- Add food coloring gradually, about ½ teaspoon at a time, to reach the desired vibrancy without over-saturating the meringue.
- Rotate your baking sheet halfway during baking for even heat distribution and baking consistency.
- Store cookies with a desiccant packet to maintain crunch if they become soft.
- Serve these pumpkin spice meringue cookies alongside spiced coffee or a hot cup of apple cider for a seasonal pairing.
- They go well with fruit salads or a simple cheese platter.
- Consider using them as garnish for cakes or layering in trifles.
- For an extra touch, drizzle with chocolate or caramel sauces or sprinkle with crushed nuts or powdered sugar.
- No reheating is required as these are dry and crisp cookies. If necessary, let thaw at room temperature if previously frozen.
- Granulated sugar should be fine granulated sugar for a smooth, stable meringue.
- Use pure pumpkin pie spice; the blend brings warm notes that evoke fall flavors.
- Use orange gel food coloring for concentrated color and green liquid food coloring for accents.
- Avoid pumpkin pie filling as it contains extra ingredients not suitable for meringue flavoring.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg