Pumpkin Spice Meringue Cookies

Name: Pumpkin Spice Meringue Cookies
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 24 cookies
Ingredients: 2 large egg whites; ½ cup granulated sugar; ½ teaspoon pumpkin pie spice; Orange and Green Gel Food Coloring

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings
24 cookies
Calories
21 kcal
Course
Dessert
Cuisine
American

Pumpkin Spice Meringue Cookies

Benjamin Ramirez

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These adorable pumpkin spice meringue cookies use egg whites and sugar flavored with pumpkin pie spice and colored with orange and green gel food coloring to make the cutest pumpkins!

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Ingredients

Servings

2 large egg whites
½ cup granulated sugar
½ teaspoon pumpkin pie spice
Orange and Green Gel Food Coloring see notes

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Instructions

Preheat your oven to 275 degrees F and line a large baking sheet with parchment paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Turn the mixer to medium-low speed and begin slowly adding the sugar, about 1 tablespoon at a time. It should take about 2 minutes to add all of the sugar. Don’t rush or you may end up with cracked or dense meringues.
Once all of the sugar has been added, add the pumpkin pie spice and turn the mixer to medium-high speed. Beat the meringue until stiff peaks form, about 2-3 minutes.
Transfer 1/4 cup of meringue into a small, clean bowl and add a few drops of green gel food coloring (see notes). Fold the food coloring into the meringue gently, making sure not to deflate it as you fold.
To the remaining meringue, add the orange food coloring and fold it into the meringue. Again, make sure not to deflate all of the air you just added. Fold gently!
Transfer both color meringues to separate piping bags. I used a Wilton #32 tip for the orange and a #10 tip for the green.
Using the orange meringue, pipe small round dollops (about 1 inch tall) onto the parchment-lined baking sheet and add a small green line on top to resemble the stem.
Repeat until all the meringue has been used.
Bake the meringues for one hour. Then, turn off the oven and allow the meringues to cool inside the oven until they are at room temperature, about 1 hour.
Transfer the meringues to an airtight container and store them at room temperature for up to two days.

Notes

Egg whites are the main ingredient in our meringues because they’ll whip into a light and airy wet meringue and then dry into a crisp and chewy cookie. Your egg whites don’t have to be at room temperature but they’ll develop into a lighter, airier cookie if they are.
Granulated sugar helps sweeten the meringues and stabilize the egg whites.
Pumpkin pie spice adds a bit of warmth and spice to make these pumpkin-shaped meringues taste a bit more like pumpkin! Feel free to swap cinnamon if you prefer.
I used 1/4 teaspoon of Wilton Juniper Green gel food coloring and 3/4 teaspoon of Wilton orange gel food coloring. You can use any colors you like, but they must be gel, not liquid!
If you’d like a little extra stabilization in your meringues, you can add 1/4 teaspoon of cream of tartar to the egg whites before you add the sugar. This can help prevent wrinkles or cracking— especially on humid days!