These Pumpkin Meringues are sweet and fluffy treats that look like pumpkins with a bright and vibrant orange color and are made with only 5 ingredients.
Halloween Meringue Cookies
These little bite-sized desserts are so incredibly easy to make and make the perfect Fall season treat. These taste like cotton candy with a light and airy texture. You can eat these as is or put them on top of desserts for decoration!
Key Ingredients You’ll Need
Egg Whites: Eggs are what help make the meringues very airy and fluffy.
Cream of Tartar: This will make sure the meringues hold their form and also add flavor.
How To Make Pumpkin Meringues
Step 1. Use a clean towel or paper towel to remove any grease, oils, water, etc from the mixing bowl. This step is important as it may affect the whipping process. Put the eggs into a mixing bowl of a standing mixer with the cream of tartar and salt. Combine the ingredients on medium speed until it becomes frothy. Turn the mixture up until more bubbles begin to form. One tablespoon at a time, add in the vanilla and sugar and combine after each addition until dissolved. Put the mixer on high and beat using a whisk attachment for 5-7 minutes until thick and glossy.
Step 2. Switch the mixture off and add GEL food coloring if desired. You can portion the mixture into multiple bowls depending on how many colors you use. Fold the coloring into the egg mixture until just blended before placing it into a piping bag with a large star tip. Begin piping dollops of egg white onto a cookie sheet lined with parchment paper in a swirling motion and coming to a peak. Once the sheet is filled, bake at 250 degrees in the oven for 1 hour. Turn off the oven once the time is up and allow them to rest in the oven for an additional hour with the door closed. Take them out of the oven and let them cool thoroughly on the cookie sheet before serving.
I Don’t Like Separating Egg Whites, What Else Can I Do?
If you want to avoid separating eggs, you can use Great Value egg whites in the carton. This will make it, so you don’t have to worry about getting egg yolk in the whites.
How To Store Pumpkin Meringues?
You will need to make sure these meringues are in an airtight container or they will become too sticky. If you see that they are becoming sticky, popping them in the fridge for a few hours in a sealed container should fix it. These will keep in the fridge for up to 10 days, but taste the best up to 5 days.
Tips & Tricks
- If you don’t have a piping bag you can use a spoon.
- Make sure the meringues are firm to the touch before removing from the pan.
- You can make these any color or shape that you desire.
- Use different tips for the piping bags for different looks. You can experiment as much as you want.
More Meringue Recipes:
Pumpkin Meringues
Instructions
- With a clean Kitchen towel, or paper towels, make sure there is no grease, fat, water, or anything else in the mixing bowl, as that may keep the egg whites from whipping into stiff peaks.
- Place the egg whites in the mixing bowl of a stand mixer, add the cream of tartar, and salt, and mix on Medium until you see a lot of little bubbles forming across the egg whites. Turn your mixer up one speed, and you’ll see more little bubbles.
- Add the Vanilla, and Sugar one Tablespoon at a time, beating after each addition until all the Sugar is added, and dissolved. Turn the mixer on high, and beat the egg whites with the Whisk attachment until they form thick stiff glossy peaks, about 5 – 7 minutes – (see photo).
- Turn the mixer off once the egg whites are at this stage. If you’re adding food coloring, ONLY use Gel food coloring, Divide your egg whites into as many bowls, as you are using Gel colors for. When you’ve finished, add the Gel coloring to the egg whites, and fold the Gel coloring into the egg whites, just until blended.
- Place the egg whites in a piping bag with the large Star tip, and pipe the Egg Whites onto a Parchment paper lined cookie sheet in a swirling motion, coming up to a point. If you don’t want to pipe the Meringues, you may spoon them onto the Parchment paper, by the Tablespoonful.
- When you have filled the parchment lined cookie sheet, place it in the oven at 250 degrees for 1 hour, then turn the oven off, and leave the Meringues in the oven for an hour with the door closed. After one hour, remove the Meringues from the oven, and completely cool on the parchment paper lined cookie sheet. Serve and Enjoy!
Last Step:
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- Egg Whites: I hate separating eggs, so, I bought Great Value egg whites, in a carton, just like a quart Milk carton, in the dairy case, where the eggs are located. I couldn’t find these at Wal-Mart Super Center, but they do have them at the Neighborhood Market. The ingredients on the side of the carton, simply state ‘Egg Whites’, and nothing else, and that’s what you want. Here’s why; many of the packaged egg whites out there contain stabilizers, or preservatives, and besides not wanting those in your Meringues, they’ll keep the egg whites from whipping to stiff peaks, and you must have them stiff to pipe Meringues. So, purchase the Great Value Brand, and they’ll work fine, unless you want to separate the eggs, then you can do that as well, but make sure you do not get any of the yolk in with the whites, because they won’t whip like they need to, to make Meringues.
- Storing: The Meringues should be firm to the touch, and easily remove from the parchment paper once cooled. Store the Meringues in an airtight container at room temperature. They must be in an airtight container, or they will become sticky. If they appear to be sticky, place them in an airtight container, and leave them for a couple of hours, and they should be fine. I stored mine on parchment paper in an airtight container. They will keep for 7 to 10 days, but I recommend using them, or eating them within 3 to 5 days for best flavor.
- Coloring: You can make these any color you want, or any shape you want. If you want to use a different tip besides the Star tip, you can try different shapes and colors for a real variety of ways to make Meringues.
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