These Pumpkin Meringues are delicate little cloud-puffs of sweetness that happen to look exactly like something out of a fall harvest table - pillowy star-tipped mounds in deep orange, crispy on the outside with just a whisper of chew at the center. They're meringues, so they're naturally light and not overly sweet, which makes them a nice contrast on a dessert board next to richer cookies and bars. And they look like they required serious skill when really the oven does all the work.
One batch makes 50 to 60 meringues, which makes this recipe ideal for parties where you need volume without breaking the budget. Total hands-on time is about 20 minutes. Then they bake for an hour and cool in the oven for another hour - all hands-off. They keep for a full week in an airtight container, making them one of the best make-ahead options in fall baking. Make them on Sunday and they're ready for any fall occasion all week long.
The orange gel food coloring is doing the visual heavy lifting here - only ever use gel or powder, never liquid, because the water content in liquid food coloring will deflate everything you've worked to build. A little vanilla or liquid pumpkin flavoring goes in at the very end for flavor. If you love easy fall and Halloween treats that look more complicated than they are, also check out these Halloween Rice Krispie Treats and these Fall Desserts for more seasonal inspiration.
Hosting a Halloween or Fall Party? Pumpkin meringues on the dessert table, games at the ready - that's how you throw a fall party people actually talk about. The Fall Games Bundle has 30+ fall-themed printable games all in one instant download. Print, play, done.
Ingredients
- Egg whites (no trace of yolk)
- Cream of tartar
- Salt
- Vanilla or liquid pumpkin flavoring
- Sugar
- Orange gel food coloring
See recipe card for quantities.
Instructions
How to Make Pumpkin Meringues
Preheat the oven to 250°F. Line two baking sheets with parchment paper and set aside.
Step one: Combine egg whites and cream of tartar in the bowl of a stand mixer. Mix on medium speed for about a minute until bubbly and frothy.
Step two: Add the sugar slowly - about a tablespoon at a time - mixing on medium for 30 seconds to a minute between each addition. Do not rush this step. Continue until all the sugar is incorporated and the whites are whipped to stiff peaks, about 10 minutes total.
Step three: Add the flavoring and orange gel food coloring. Mix until fully incorporated, scraping down the sides often.
Step four: Transfer the meringue to a piping bag fitted with a large star tip. Pipe mounds about the size of a ping pong ball onto the parchment-lined sheets.
Step five: Bake for one hour. Do not open the oven door. Turn off the heat and leave the meringues in the oven for an additional hour as it gradually cools. Remove and cool completely before storing.
Hint: Even a tiny trace of egg yolk will prevent your whites from whipping properly. Separate eggs carefully and make sure your bowl and beaters are completely clean and dry before you start.
Recipe Tips for Success
- The slow sugar addition is the most important step - add it all at once and your meringue won't develop proper structure. Go tablespoon by tablespoon, even when it feels slow
- Never use liquid food coloring in meringue. The water content will deflate what you've worked to build. Gel or powder only
- Humidity is the enemy of meringue. If it's a particularly humid day, these may not crisp up fully or may soften quickly after baking. Make them on a drier day when you can.
- The cooling-in-the-oven step is not optional - pulling them out while the oven is still hot causes cracking.
Storage
Store meringues in an airtight container at room temperature for up to one week. Keep away from humidity, which will cause them to become sticky and soft. Only use gel or powder food coloring - liquid food coloring contains water that will deflate the meringue. Even a tiny trace of egg yolk will prevent whites from whipping - use a clean, dry bowl and beaters. The cooling-in-the-oven step is not optional - pulling them out while the oven is hot causes cracking.
Pumpkin Meringues
Ingredients
- ½ c egg whites no trace of yolk
- 1 t cream of tartar
- ¼ t salt
- 1 t vanilla or liquid pumpkin flavoring
- 1 & ½ c sugar
- Orange gel food coloring
Instructions
- Preheat the oven to 250°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix on medium speed for about a minute or until bubbly and frothy.
- Slowly add in the sugar, about a tablespoon at a time, allowing it to mix on medium for about 30 seconds to a minute between each addition. Do not rush. Continue until all the sugar is incorporated and the eggs are whipped to stiff peaks - about 10 minutes total.
- Add in the flavoring and orange gel food coloring. Mix until incorporated, scraping the sides often.
- Transfer the meringue to a piping bag fitted with a large star tip.
- Pipe large mounds of meringue onto the parchment-lined sheets, about the size of a ping pong ball.
- Bake for one hour. Do not open the oven door. Turn off the heat and leave the meringues in the oven for an additional hour as it gradually cools.
- Remove and allow to cool completely before storing.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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