Pumpkin Spice Meringue Pumpkins
servings
These adorable Pumpkin Spice Meringue Pumpkins are not only a feast for the eyes but also a delight for the taste buds. This simple recipe brings you the comforting flavors of Fall in a festive treat, and they’ll be the perfect addition to your Halloween or Thanksgiving dessert tables!
Ingredients
- 5 egg whites room temperature
- 1 cup granulated sugar
- 1 pinch Cream of Tartar
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- orange gel food coloring I used an orange gel food coloring and added about 30 drops
- green liquid food coloring I used liquid green food coloring and used 15 drops.
- 3 12-inch disposable piping bags
- Wilton Tip #22 for pumpkins
- Wilton Tip #1 for the stems
- Wilton Tip #67 for leaves
Instructions
- Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
- In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
- Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
- Gently pour the mixture into a mixing bowl.
- Add the vanilla and pumpkin pie spice.
- With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
- Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
- Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
- SEE NOTE. Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
- Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
- Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
- Bake for 2 hours.
- Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
- Store covered in an airtight container for up to 4 days.
Notes
- I find it easiest to fill the bag with the tip attached by placing it into a tall glass as pictured above. Bend the tip up and then fold the bag down around the rim of the glass. This way you can use two hands to hold the bowl and use a spatula to put the meringue into the bag. then just remove the bag from the glass and squeeze the meringue down towards the top. Don't overfill the bag, and be sure to twist the top to close the opening so that nothing leaks out as you pipe.
- Refer to the process photos in the post for clarification on filling the bags and piping.
- Of course, depending how small or large you make them, will change the amount and nutritional value.
Nutrition
Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Sodium: 2mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 0.05IU | Vitamin C: 0.004mg | Calcium: 0.2mg | Iron: 0.01mg