Pumpkin Meringue Cookies Recipe

Introduction

These delightful Pumpkin Meringue Cookies are light, airy, and perfectly festive for autumn or Halloween. With a crisp texture and vibrant orange and green colors, they make a charming treat that’s as fun to make as it is to eat.

Ingredients

• 4 large egg whites (room temperature)
• ¼ teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Orange gel food coloring
• Green gel food coloring

Instructions

1. Step 1: Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Step 2: Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat with the whisk attachment on medium speed until frothy. Make sure the bowl and whisk are clean and dry before you start.
3. Step 3: Gradually add the sugar, one tablespoon at a time, while continuing to beat. Once all sugar is added, increase to high speed and beat until stiff, glossy peaks form and the sugar is fully dissolved.
4. Step 4: Beat in the vanilla extract just until combined.
5. Step 5: Scoop about one-third cup of the meringue into a small bowl. Tint this portion with green gel food coloring and stir until evenly colored.
6. Step 6: Add orange gel food coloring to the remaining meringue in the mixer bowl. Mix until evenly tinted, adjusting the amount as needed for a vibrant color.
7. Step 7: Transfer the orange meringue to a piping bag fitted with a large round or star tip. Pipe small pumpkin shapes onto the prepared baking sheets, spacing them about one inch apart.
8. Step 8: Transfer the green meringue to a small piping bag fitted with a round tip or use a zip-top bag with a snipped corner. Pipe small stems on top of each pumpkin.
9. Step 9: Bake the meringues for 45 minutes, then turn off the oven. Let them cool inside the oven for at least 2 hours, preferably overnight, without opening the oven door.
10. Step 10: Once completely cool, store the meringues in an airtight container at room temperature.

Tips & Variations

• Use room temperature egg whites for better volume and stability.
• Make sure there is no grease or residue on your mixing bowl and attachments to achieve stiff peaks.
• Try adding a pinch of cinnamon or pumpkin pie spice to the meringue for extra autumn flavor.
• For easier piping, use disposable piping bags and change tips as needed for different shapes.

Storage

Store the cooled meringue cookies in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain their crispness. If they soften, you can refresh them briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue without a stand mixer?

Yes, you can use a hand mixer or whisk, but it will take longer to achieve stiff peaks and requires more effort.

Why do I need to let the meringues cool in the oven?

Cooling them in the turned-off oven allows the meringues to dry out fully without cracking from temperature shocks, resulting in a crisp texture.

Pumpkin Meringue Cookies Recipe

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★★★★★

4.6 from 148 reviews

Delightfully light and airy, these Pumpkin Meringue Cookies are a festive and colorful treat perfect for fall celebrations. Whipped to stiff peaks and tinted with vibrant orange and green gel food coloring, these sweet meringues mimic miniature pumpkins with delicate stems. Baked low and slow to achieve the perfect crisp texture, they’re an eye-catching addition to any dessert table or afternoon tea.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 45 minutes including cooling time
• Yield: Approximately 24–30 small meringue cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large egg whites (room temperature)
• ¼ teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Orange gel food coloring
• Green gel food coloring

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Beat Egg Whites and Cream of Tartar: In a clean, dry bowl of a stand mixer, add the egg whites and cream of tartar. Using the whisk attachment, beat on medium speed until the mixture is frothy, ensuring no grease or residue is present for optimal volume.
3. Gradually Add Sugar: Slowly add granulated sugar one tablespoon at a time, continuing to beat. Once all sugar is incorporated, increase mixer speed to high and beat until stiff, glossy peaks form and the sugar is fully dissolved for a smooth meringue.
4. Incorporate Vanilla Extract: Gently beat in vanilla extract just until combined, avoiding overmixing to maintain meringue structure.
5. Separate and Color Meringue: Scoop about one-third of the meringue into a small bowl and add green gel food coloring, stirring until evenly tinted. Add orange gel food coloring to the remaining meringue in the mixer bowl and mix gently until the color is uniform and vibrant.
6. Pipe Pumpkin Shapes: Transfer the orange meringue into a piping bag fitted with a large round or star tip (e.g., Wilton #8 B star tip). Pipe small pumpkin shapes onto the prepared baking sheets, spacing them about 1 inch apart for even cooking.
7. Add Pumpkin Stems: Place the green meringue into a smaller piping bag fitted with a round tip or use a zip-top bag with a snipped corner. Pipe tiny stems onto each orange pumpkin shape for a charming, realistic look.
8. Bake and Cool: Bake the meringues for 45 minutes at 200°F. After baking, turn off the oven and leave the meringues inside to cool completely for at least 2 hours or preferably overnight without opening the door to prevent cracks and ensure a crisp texture.
9. Store Properly: Once fully cooled, transfer the meringue cookies to an airtight container and store at room temperature to maintain their delicate crispness and flavor.

Notes

• Ensure bowl and beaters are completely clean and dry before beating egg whites for maximum volume.
• Do not open the oven door while meringues are cooling to prevent humidity from softening them.
• Room temperature egg whites whip better than cold; separate eggs carefully to avoid yolk contamination.
• These cookies are delicate; handle with care when transferring or storing.
• Gel food coloring is preferred to prevent altering meringue consistency with added liquid.

Keywords: pumpkin meringue cookies, Halloween cookies, fall desserts, meringue recipe, pumpkin shaped cookies, light cookies, airy sweets