Pumpkin Meringues
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.
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
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.
Nutrition
Calories: 21kcalCarbohydrates: 5gProtein: 0.2gFat: 0.02gSodium: 13mgPotassium: 12mgSugar: 5gCalcium: 0.2mgIron: 0.01mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.