Pumpkin Meringue Cookies
Pumpkin season is on the horizon, just like homemade applesauce and warm colors of Fall. Along with a huge pile of leaves under the tree in the back yard and couple of furry curious squirrels foraging around, hoping to pick up a snack.
It is certain, Summer won’t linger around for much longer. It had its turn and now Fall is patiently awaiting hers, it is reaching out. And I can’t wait to be surrounded once again with all its smells and tastes.
This is one of my favorite times of the year. Mornings are cool and in the afternoon sun is comfortable warm, perfect time to come out of the shade, sit on the porch and enjoy the day.
Meringue
6egg whites
1 1/2 tbl corn starch
1 1/2 cup granulated sugar
1tsp vanilla extract
1tsp vinegar ( or 1/2 tsp cream of tartar- these both are stabilizing agents so you can use either of them)
1/4tsp salt
1/2tsp pumpkin pie spice(optional)
6egg whites
1 1/2 tbl corn starch
1 1/2 cup granulated sugar
1tsp vanilla extract
1tsp vinegar ( or 1/2 tsp cream of tartar- these both are stabilizing agents so you can use either of them)
1/4tsp salt
1/2tsp pumpkin pie spice(optional)
To Make Pumpkins You Need:
Meringue
Large Star Piping Tip
Large Leaf Piping Tip
Piping Bag
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Preheat oven to 200F. Line baking sheet with parchment paper, set aside.
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Divide sugar in half, process one half of the sugar with corn starch in the food processor. Process it with the blade for about 30 to 60 seconds. Set aside.
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Make sure the bowl of your mixer is grease free. Wipe it dry with white distilled vinegar if needed.
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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. Add vinegar or cream of tartar.
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Add remaining sugar-corn starch mix, and beat only for a little bit, 15-30 seconds, just until incorporated.
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Divide meringue.
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Tint the 1/4 to 1/3 of meringue with leaf green.
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Color remaining meringue with orange.
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Fit the pastry bag with star pastry tip, using spatula fill the bag with orange meringue.
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Pipe stars onto the parchment paper. Once you are done with all the orange meringue start with the leaves. Fit the large leaf tip into a piping bag, and fill the bag with green meringue. Start piping leaves.( View my video tutorial to learn how it is done)
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Bake at 200 for 1.5 hours . Turn off the oven and let the meringue layers in the oven for additional 1 to 1.5hours.
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To avoid browning of the meringue I placed a piece of aluminum foil on the bottom rack in the oven. I have an electric oven with elements exposed at the bottom.
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If not using the same day, store meringue layers between layers of wax paper, in a large airtight container. Store for up to 3 days.
Pumpkin Meringue Cookies Video Tutorial
