Pumpkin Meringue Cookies Recipe

Meringues are always made of up 2 basic ingredients egg whites and sugar.

Pumpkin meringue cookies recipe. Beat for 4 minutes on high until still peaks form. Bake at 200 for 2 hours. Add egg whites into the clean bowl add salt beat egg whites on high until soft peaks are formed gradually add 1 2 of granulated sugar and beat until stiff and glossy peaks are formed.

The complete recipe is below but the most important things are to use a very clean stainless steel bowl and whisk use room temperature eggs and add the sugar slowly. Fold the lightened pumpkin back into the bowl with the rest of the meringue and then fold in the chopped chocolate. Bake for 30 35 minutes.

Wipe it dry with white distilled vinegar if needed. This is the method i use for my favorite lemon meringue pie recipe. 40 or some spoons portion the meringues out onto the lined baking sheets so that each cookie has about 2 tbsp of meringue.

To stabilize these little meringue cookies we add in cream of tartar and for flavor we add salt pumpkin pie maple extract and vanilla extract. Add sugar cream of tartar vanilla and pumpkin pie spice to the mixing bowl. With an electric mixer whip the egg whites on high until peaks form.

Pour in the vinegar and pumpkin pie spice and continue mixing until the mixture becomes glossy and can hold a stiff peak. Using a 1 tbsp scoop no. Make sure the bowl of your mixer is grease free.

Pipe meringue kisses 1 inch in diameter onto parchment paper lined baking sheets. Slowly add in the sugar and mix until it is well combined with the egg whites. Pumpkin spice meringue cookies directions.