Pumpkin Spice Meringue Pumpkins

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 1 pinch Cream of tartar
  • 1 Food coloring, orange and green
  • 1 cup Granulated sugar
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Vanilla extract, pure

• Other

  • 12-inch disposable piping bags
  • Wilton Tip #67 for leaves

Found on 365daysofbakingandmore.com

Description

Ingredients

• 5 egg whites, room temperature
• 1 cup granulated sugar
• pinch of Cream of Tartar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• orange and green food coloring
• 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

Directions

• Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
• In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
• Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
• Gently pour the mixture into a mixing bowl.
• Add the vanilla and pumpkin pie spice.
• With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
• Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
• Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
• Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
• Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
• Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
• Bake for 2 hours.
• Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
• Store covered in an airtight container for up to 4 days.