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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/pumpkin-meringue-cookies-recipe/