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Mini Meringue Pumpkins

 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.
Nutritional 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.