Description
Delightfully light and airy Pumpkin Meringues, perfect for a sweet, fall-inspired treat. These meringues are whipped to stiff peaks and gently flavored with vanilla, then baked low and slow to achieve a crisp exterior with a melt-in-your-mouth texture. Ideal for holiday desserts or a delightful snack.
Ingredients
Scale
Meringue Base
- 1/2 cup egg whites (about 4 large egg whites)
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups granulated sugar
Instructions
- Prepare Your Equipment: Ensure the mixing bowl is completely clean and free of grease, fat, or moisture by wiping it thoroughly with a clean kitchen or paper towel. This ensures the egg whites can whip up properly.
- Start Whipping Egg Whites: Place the egg whites in the mixing bowl of a stand mixer. Add the cream of tartar and salt. Mix on medium speed until numerous small bubbles form, then increase the mixer speed one notch to encourage more air incorporation.
- Add Vanilla and Sugar Gradually: Slowly add the vanilla and sugar, one tablespoon at a time, beating after each addition until the sugar is fully dissolved. Increase the mixer speed to high and continue beating the egg whites with the whisk attachment until they form thick, stiff, and glossy peaks, about 5 to 7 minutes.
- Add Coloring (Optional): Turn off the mixer. If you want to color the meringues, divide the egg whites into separate bowls corresponding to the number of colors. Add gel food coloring and gently fold it in until just blended.
- Pipe or Spoon Meringues: Transfer the egg whites to a piping bag fitted with a large star tip. Pipe swirling mounds onto parchment paper-lined baking sheets, coming to a peak. Alternatively, you may spoon tablespoons of meringue onto the sheets if piping is not preferred.
- Bake and Dry Meringues: Bake the meringues in a preheated oven at 250°F (121°C) for 1 hour. After baking, turn off the oven but leave the meringues inside for an additional hour with the door closed to fully dry out and set. Once done, remove from the oven and cool completely on the baking sheets before serving.
Notes
- Use gel food coloring only to avoid adding moisture that can deflate the egg whites.
- Make sure there is no grease in the mixing bowl as it can prevent the egg whites from whipping properly.
- If you don’t have a piping bag, you can spoon meringues onto the baking sheet but piping creates a more decorative look.
- Allowing the meringues to dry in the turned-off oven ensures a crisp exterior and a chewy center.
- Store meringues in an airtight container to keep them crisp and fresh.
