Pumpkin Spice Meringue Cookies

Name: Pumpkin Spice Meringue Cookies
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 5 h 35 min
Yield: 60 cookies
Ingredients: 4 large egg whites; 1 Tablespoon white vinegar; 1 teaspoon cornstarch; 1 drop Orange gel food coloring; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice mix; 1 cup granulated sugar; ½ teaspoon nutmeg

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
4 hrs
Total Time
5 hrs 35 mins
Servings
60 cookies
Calories
16 kcal
Course
Baked Goods
Cuisine
American

Pumpkin Spice Meringue Cookies

Nicole Henderson

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Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I’ve got some tips and tricks for meringue success!

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Ingredients

Servings

4 large egg whites
1 Tablespoon white vinegar
1 teaspoon cornstarch
1 drop Orange gel food coloring
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice mix
1 cup granulated sugar
½ teaspoon nutmeg

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Instructions

Line baking sheets with parchment paper (I used 3 15x10-inch sized baking sheets). Set aside.
In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
Add in vinegar, cornstarch, food coloring, and vanilla extract, and pumpkin pie spice mix. Turn mixer on high and beat. While beating, slowly add the sugar in a steady stream.
Beat for 4 minutes on high until still peaks form.
Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment paper lined baking sheets. Sprinkle immediately with nutmeg.
Bake in a 200 degree oven for about 80 minutes. (DO NOT OPEN OVEN DOOR)
Turn oven off and allow meringues to set 4 hours or overnight (DO NOT OPEN OVEN DOOR DURING THIS TIME).
Once set, remove from parchment paper and enjoy!

Notes

Always start with a clean, dry mixing bowl. Any trace oils will prevent your egg whites from developing stiff peaks!
Use room temperature eggs. I find the egg white separates from the yolk much easier.
I recommend using an electric mixer with whisk attachment when making meringues. I find it gives a more "even" beating. You'll also save your wrists!
Line baking sheets with parchment paper (this is a must!). The parchment paper allows the meringues to rise, without sticking to the pan. Once you're done, they lift off so easy without cracking!
DO NOT OPEN THE OVEN DOOR while the meringue cookies are baking or while they're setting afterward. Seriously. Whatever happens, keep that door closed.
I like to make my meringues after dinner, turn off the oven then go to bed. When I wake up, they are perfect! If you make them during the day, let them sit in the oven for about 3-4 hours before taking them out.
Do not bake them when it's humid. Baking and storing meringues in a humid environment makes them unpleasantly sticky.
Use an oven thermometer for most consistent results. Most home ovens don't gauge temperature accurately.