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Pumpkin Spice Meringue Pumpkins Recipe

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4.2 from 3 reviews

These Pumpkin Spice Meringue Pumpkins are adorable, festive treats perfect for fall celebrations. Light and airy with a delicate pumpkin pie spice flavor, they are piped into charming pumpkin shapes, then baked slowly to create crisp, melt-in-your-mouth meringues that look great and taste even better. Perfect as seasonal decor accents or sweet snacks, these meringues impress with their vibrant colors and delightful texture.

Ingredients

Meringue Base

  • 5 egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice

Food Coloring

  • Orange gel food coloring (about 30 drops)
  • Green liquid food coloring (about 15 drops)

Tools

  • 3 disposable 12-inch piping bags
  • Wilton Tip #22 for pumpkins
  • Wilton Tip #1 for stems
  • Wilton Tip #67 for leaves

Instructions

  1. Preheat and Prepare: Preheat your oven to 175°F and line a baking sheet with parchment paper to ensure the meringues don’t stick during baking.
  2. Dissolve Ingredients: In a medium heatproof bowl set over a pot with an inch of simmering water, mix the egg whites, sugar, and cream of tartar. Whisk constantly for 7 minutes until the sugar is completely dissolved; check by rubbing a little mixture between your fingers to ensure it’s smooth and not grainy.
  3. Transfer for Beating: Gently pour the warmed egg white mixture into a clean mixing bowl to proceed with whisking.
  4. Add Flavorings: Stir in the vanilla extract and pumpkin pie spice to infuse the meringue with warm autumn flavors.
  5. Whip to Peaks: Using a hand mixer or whisk attachment, beat the mixture starting on low speed, gradually increasing to high for about 7 minutes until stiff, shiny peaks form.
  6. Color Green Meringue: Place about 2/3 cup of the meringue into a small bowl and stir in the green liquid food coloring until you reach your desired shade, using a rubber spatula to mix gently.
  7. Color Orange Meringue: Add the orange gel food coloring to the remaining meringue and beat again until the color is fully incorporated and uniform.
  8. Pipe Pumpkins: Transfer the orange meringue into a piping bag fitted with the Wilton Tip #22. Pipe the pumpkin shapes by holding the tip in one spot on the parchment and pulling upward, forming a peak. Space each pumpkin about 1 inch apart as the meringue does not spread.
  9. Pipe Stems: Fill a piping bag fitted with Wilton Tip #1 with one-third of the green meringue and pipe small stems onto the top center of each pumpkin, pulling slightly to create a natural stem shape.
  10. Pipe Leaves: Using the remaining green meringue in a piping bag fitted with Wilton Tip #67, pipe leaves next to the stems on each pumpkin for added detail and realism.
  11. Bake: Bake the meringues in the preheated oven at 175°F for 2 hours, allowing them to dry and set slowly without browning.
  12. Cool and Set: Turn off the oven and leave the meringue pumpkins inside for an additional 4 hours or until fully set and crisp.
  13. Store: Once cooled, keep the meringue pumpkins in an airtight container, where they will stay fresh for up to 4 days.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whipping.
  • Use gel food coloring for vibrant orange color without thinning the meringue mixture.
  • The meringues will not spread while baking, so spacing just 1 inch apart is sufficient.
  • Slow baking at low temperature prevents browning and ensures a crisp texture.
  • Allowing the meringues to set in the turned-off oven helps them dry completely to avoid moisture.
  • Store in airtight containers to maintain crispness and prevent humidity from softening them.

Find it online: https://simpleplatter.com/pumpkin-spice-meringue-pumpkins-recipe/