Pumpkin Meringues
Zuzana Paar
Pumpkin Meringues are one of my favorite treats to make in the fall. They bring together the sweetness of pumpkin and the light, airy texture of meringue, creating a dessert that everyone enjoys. I always look forward to making them because they fill the kitchen with a cozy, inviting aroma.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 1 hour hr
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 60 meringues
Calories 21 kcal
- ½ cup egg whites no trace of yolk
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or liquid pumpkin flavoring
- 1 ½ cups sugar
- Orange gel food coloring
Set oven to 250°F. Line two baking sheets with parchment paper.
Combine egg whites and cream of tartar. Beat on medium until frothy, about 1 minute.
Gradually add sugar, 1 tablespoon at a time. Mix 30 seconds to 1 minute between additions.
Beat until the egg whites hold stiff, glossy peaks, about 10 minutes.
Stir in vanilla or pumpkin flavor and orange gel coloring. Scrape the sides often.
Transfer to a piping bag with a large star tip. Pipe mounds about the size of ping pong balls.
Bake for 1 hour. Turn off oven and leave meringues inside to cool for another hour.
Serving: 1ServingCalories: 21kcalCarbohydrates: 5gProtein: 0.2gFat: 0.02gSodium: 13mgPotassium: 12mgSugar: 5gCalcium: 0.2mgIron: 0.01mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword Easy pumpkin desserts, Pumpkin meringues, Southern pumpkin treats