Mini Meringue Pumpkins
Cast a sweet spell over your Halloween party guests by making a pumpkin patch’s worth of treats. It’s easy to use this basic meringue recipe spiced with pumpkin flavor to scare up fun cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total TimePrep: 1 hour Bake: 40 min. + standing
- 2 large 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
- 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 shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.
Editor's NoteEdible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts1 each: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 23mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Originally published as Pumpkin Meringue Cookies in Country Woman September/October 2006
Follow along as we show you how to make these fantastic recipes from our archive.