Pumpkin Spice Meringues
Today we are sharing a melt-in-your-mouth Pumpkin Spice Meringue recipe. These homemade meringues are light and airy and make a gorgeous gift for the pumpkin spice fan in your life.
Pumpkin Spice Meringues Recipe
Longtime readers know that my daughter is president of the All Things Pumpkin Spice Club.
She’s been gone this past week visiting her grandparents so I’m surprising her when she gets back today with her own pumpkin patch’s worth of homemade pumpkin spice meringues!
If this doesn’t secure me mom of the year, I’m out of ideas.
Fall is the perfect time to make meringues because they do not set up well with summer humidity. In previous years I’ve made ghost meringues, monster meringues and a decadent carrot cake decorated with ghost meringues. Anything to make the arrival of cooler weather more palatable!
These pumpkin spice meringues are delicate and crispy with a chewy interior. The addition of pumpkin pie flavoring and pumpkin spice balances out the sugary sweet flavor of the meringues.
They are perfect for enjoying on their own or use as edible decor on other desserts – like using them to decorate a pumpkin cake or serve on top of ice cream.
You can use this recipe to make the meringue cookies needed for macarons and fill them with a variety of fillings. Jams, fruit butters or curds, buttercream frosting, chocolate ganache, etc.
Meringues are a notoriously intimidating recipe, so I’ve gathered a list of tips to help ensure that you have the best possible experience in making this recipe.
Tips for Making Perfect Pumpkin Pie Meringues:
- ensure that your kitchen is not humid while making meringues – the moisture in the air negatively effects the meringues’ baking
- use room temperature eggs – I leave them out the night before but ensure you leave them out for at least an hour before starting the recipe
- ensure your bowl has absolutely no oil on it before starting to make this recipe, as the oil inhibits the eggs from whipping up – if you’re worried that it might have some trace amounts of oil, wipe the bowl with some white vinegar before starting
- use glass, metal or ceramic bowls to make meringues – not plastic
- pipe the meringues immediately after mixing to get clean, beautiful edges
- get the meringues in the oven quickly after piping (within 30 minutes). If you leave it too long the edges can harden or start to pucker.
- keep the oven door closed while baking to prevent the meringues from sinking (sudden changes in heat or humidity can ruin the meringues)
- do not use those cartons of egg whites as a hack for this recipe because they contain stabilizers that will prevent the egg whites from whipping up into the glossy, stiff peaks necessary for the meringue
- ensure the sugar is fully dissolved in the meringue or else the meringues will sweat
How to store meringue cookies: Meringues can be stored for 7-10 days at room temperature in an airtight container, however you want to control for moisture as moisture can ruin the meringues’ texture. My preferred method is to put a small bowl or container holding a few Tablespoons of uncooked rice into the meringue container to absorb any moisture.
Some people like storing meringues in a paper bag, but I have not personally tried this method yet.
Can meringues be frozen? No, the texture will be ruined upon thawing if frozen. If you end up with more meringue cookies than you can eat over the next week, my recommendation is to gift them to a pumpkin spice-loving friend to make their day!
More Perfect Pumpkin Dessert Recipes
- Pumpkin Chocolate Chip Cookies (with Video)
- Pumpkin Chocolate Magic Cake (with Video)
- Baked Pumpkin Donuts with Crunchy Vanilla Glaze
- Pumpkin Spice Cupcakes with Cream Cheese Frosting
- No Bake Pumpkin Cheesecake
- Easy Pumpkin Pie Turnovers from In the Kids’ Kitchen
- Pumpkin Cake Pops from In the Kids’ Kitchen
Pumpkin Spice Meringue Ingredients
- Egg Whites
- White Sugar
- Salt
- Vanilla Extract
- Cream of Tartar <– I buy the big container because we go through a lot between snickerdoodle cookies, making play dough, etc.
- Pumpkin Pie Extract
- Orange gel food coloring <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop
- Pumpkin Pie Spice, optional <– grab our homemade pumpkin pie spice recipe
Scroll down to the printable recipe card for full measurements.
Tip: read our full list of tips above for the best possible results in making these homemade meringue cookies.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cookie Sheet
- Silicone Baking Mat
- Piping Bag with Star Tip
How to Make Pumpkin Spice Meringues
Preheat the oven to 200 degrees.
Separate egg whites from yolks one at a time into two small bowls. Pour each yolk into your stand mixer bowl before cracking the next one. Discard the yolks.
Using your whisk attachment, beat the egg whites until they start to foam. Start at a low speed and work your way up to high.
While still beating, add the cream of tartar and salt.
Extremely slowly, pour the sugar into the bowl. (I like to add about 1 tsp at a time.) Continue beating at high speed while adding the sugar and then until the meringue forms stiff peaks and no longer feels gritty.
Mix in vanilla, food coloring, and flavoring.
Prepare a decorating bag with a large star tip. Spoon the meringue mixture into the piping bag and twist shut.
Cut parchment paper to the size of your pan and “glue” each corner down with a dab of leftover meringue from the mixing bowl.
Pipe dollops of meringue onto the baking sheet and immediately place them in the oven. Bake for 1 hour, then turn off the heat. Leave the meringues in the oven for at least 2 hours without opening the door.
Decorate the finished meringues with a light dusting of pumpkin pie spice.
Pin this Light and Airy Pumpkin Spice Meringue Cookie recipe for your fall baking inspiration:
Grab your free printable recipe card for our pumpkin spice meringue cookies recipe:
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Pumpkin Spice Meringues
Ingredients
- 4 egg whites
- 1 cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon Cream of Tartar
- 1/4 teaspoon pumpkin pie extract
- Orange gel food coloring
- Pumpkin pie spice, optional
Instructions
- Preheat the oven to 200 degrees.
- Separate egg whites from yolks one at a time into two small bowls. Pour each yolk into your stand mixer bowl before cracking the next one. Discard the yolks.
- Using your whisk attachment, beat the egg whites until they start to foam. Start at a low speed and work your way up to high.
- While still beating, add the cream of tartar and salt.
- Extremely slowly, pour the sugar into the bowl. (I like to add about 1 tsp at a time.) Continue beating at high speed while adding the sugar and then until the meringue forms stiff peaks and no longer feels gritty.
- Mix in vanilla, food coloring, and flavoring.
- Prepare a decorating bag with a large star tip. Spoon the meringue mixture into the piping bag and twist shut.
- Cut parchment paper to the size of your pan and “glue” each corner down with a dab of leftover meringue from the mixing bowl.
- Pipe dollops of meringue onto the baking sheet and immediately place them in the oven. Bake for 1 hour, then turn off the heat. Leave the meringues in the oven for at least 2 hours without opening the door.
- Decorate the finished meringues with a light dusting of pumpkin pie spice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat, Macaron - Pack of 2 -
Watkins Imitation Pumpkin Spice Extract, 2 oz. Bottles, Pack of 6 (Packaging May Vary)
-
Cream of Tartar, 2 Cups by Unpretentious Baker, Highest Quality USP & Food Grade, Better than Restaurant Quality, Non-GMO, Kosher, Gluten Free, Vegan, Slotted Cap Spice Shaker
Nutrition Information:
Yield:
45Serving Size:
1Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family and friends love this easy pumpkin meringue recipe as much as mine do!
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