Cute Pumpkin Spice Meringue Cookies
Servings 24 meringues
Ingredients
- 4 egg whites
- 1 cup sugar
- orange food coloring to liking
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 1/2 tsp corn starch
- 1/2 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp all spice
- rosemary stems cut to 1/2"
- small mint leaves
Instructions
- Preheat oven to 225. Line a baking sheet with parchment paper or a silicone mat.
- Attach the whisk attachment to the stand mixer. Beat 4 egg whites on high until soft peaks form, about one minute.
- With the mixer running, slowly add 1 cup of sugar. Continue beating on high for 8 minutes.
- Add orange food coloring to your liking. Continue beating 2-3 more minutes on high until food coloring is fully incorporated. Stiff peaks will be formed, and the mixture should have a smooth, glossy finish.
- Fold in 1/2 tsp cream of tartar, 1/8 tsp salt, 1 1/2 tsp corn starch, 1/2 tsp pumpkin pie spice, and 1/8 tsp of cinnamon, ginger, nutmeg, and allspice. Fold in gently so as not to lose its fluff, but make sure all is incorporated thoroughly.
- Add meringue to a large pastry bag fitted with a 195 piping tip.
- Pipe meringues onto parchment paper. Hold the bag perpendicular to the surface and squeeze out meringue to a ball-like shape. Doing a light squeeze close to the surface, followed by a longer squeeze while moving slightly up as the meringue forms its shape, seems to do the trick. These do not expand while cooking, so you can pipe them fairly close together. Video tutorial provided below for your convenience.
- Cut rosemary stems to about 1/2". Poke the stem through a mint leaf to add to the top of each meringue.