Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Mini Meringue Pumpkins

Cast a sweet spell over Halloween party guests by making a pumpkin patch worth of treats from our CW Test Kitchen. Using a basic meringue recipe spiced with pumpkin flavor, you too can scare up festive, fun-to-eat cookies.

24 ServingsPrep: 1 hour Bake: 40 min. + standing

Ingredients

2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
2 teaspoons orange colored sugar
2 teaspoons orange edible glitter
3 pieces green Fruit by the Foot fruit roll
2 teaspoons vanilla frosting

Directions

In a small bowl, beat egg whites, cream of tartar and salt on medium
speed until soft peaks form. Gradually add sugar, 1 tablespoon at a
time, beating on high until stiff peaks form. Add pie spice and
vanilla.
Place egg white mixture in a pastry bag fitted with a large star tip.
Pipe 1-1/2-in.-diameter pumpkins onto parchment paper-lined baking
sheets. In a small resealable plastic bag, combine the orange sugar
and glitter. Seal bag; crush mixture to break glitter into small
pieces. Sprinkle over pumpkins.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven
off; leave meringues in oven for 1-1/2 hours.
Carefully remove meringues from parchment paper. Cut leaf and vine

2 of 2

Mini Meringue Pumpkins (continued)

Directions (continued)

shapes from fruit roll; attach to pumpkins with a dab of frosting.
Store in an airtight container. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 23 mg sodium, 7 g carbohydrate, trace fiber, trace protein.