Why, happy Tuesday my foodie friends!
Have you stopped to think about the fact that we only have 8 days left of September? EIGHT. And then we’re into the wonderful, pumpkin-filled, Halloween extravaganza that is OCTOOOOOOOOOOBER! Are you excited yet?! I AM SOOOOO EXCITED!! Can you tell fall is my favorite season? I’m sure it wasn’t obvious or anything…
So to tide you over, I thought I’d share some sweet pumpkin spice goodness with you today… Some melt-in-your-mouth little kisses of pumpkin delight… PUMPKIN SPICE MERINGUES!
Warning: these delicious little meringues may cause an over-excitement for all things fall, an inexplicable need to wear sweaters and fuzzy boots, play in a pile of leaves, and an insatiable desire to eat anything and everything with the word “pumpkin” in it (just, you know, try to stay away from the candles…).Print
Pumpkin Spice Meringues
- Yield: 30-40 meringues 1x
- Category: Dessert
- 5 egg whites
- 1 1/4 cup (250 grams) granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 tsp. vanilla extract
- Orange food gel coloring
- Line a baking sheet (or two) with parchment paper and preheat your oven to 200F/95C. In the bowl of a stand mixer, whisk together your egg whites and granulated sugar over a pot of boiling water. When the sugar has dissolved and the mixture is hot, return the bowl to the stand mixer and whisk on high until soft peaks form.
- Whisk in the cinnamon, ginger, cloves, and vanilla, and continue mixing until stiff peaks form. Gently fold in orange food coloring until you get the orange color you want.
- Lay out a piece of plastic wrap and paint 4 thick stripes down the center with your orange food coloring. Spoon your meringue onto the plastic wrap and roll it up twisting the two ends to close. Put your wrapped meringue into a piping bag with a large round tip, and pipe your meringues onto your parchment paper lined baking sheets. Bake for 40-50 minutes, or until the meringues easily pull away from the parchment paper.