Pumpkin Spice Meringue Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 drop Gel food coloring, Orange
  • 1 cup Granulated sugar
  • 3/4 tsp Nutmeg
  • 3/4 tsp Rodelle pumpkin spice extract

• Oils & Vinegars

  • 1 tbsp White vinegar

Found on shugarysweets.com

Ingredients

• 4 large egg whites
• 1 Tbsp white vinegar
• 1 tsp cornstarch
• 1 drop orange gel food coloring
• 3/4 tsp Rodelle Pumpkin Spice Extract
• 1 cup granulated sugar
• 3/4 tsp nutmeg

Directions

• Line baking sheets with parchment paper (I used 3 15x10-inch sized baking sheets). Set aside. In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy. Add in vinegar, cornstarch, food coloring, and Pumpkin Spice Extract. Turn mixer on high and beat. While beating, slowly add the sugar in a steady stream. Beat for 4 minutes on high until still peaks form. Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment paper lined baking sheets. Sprinkle immediately with nutmeg. Bake in a 200 degree oven for about 80 minutes. (DO NOT OPEN OVEN DOOR) Turn oven off and allow meringues to set 4 hours or overnight (DO NOT OPEN OVEN DOOR DURING THIS TIME). Once set, remove from parchment paper and enjoy!