Pumpkin Spice Meringue Pumpkins
5 egg whites room temperature
1 cup granulated sugar
pinch of Cream of Tartar
½ teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
orange and green food coloring
12- inch disposable piping bags
Wilton Tip #22 for pumpkins
Wilton Tip #1 for the stems
Wilton Tip #67 for leaves
- 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.
- 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.
This Article And Recipe Adapted From This Site