Not only are these Pumpkin Meringues delicate and adorable, but each one is the perfect size to pop in your mouth and enjoy.
For whatever reason, people tend to shy away from making anything meringue. Maybe it’s because they tend to require a tad bit more work but if you make them correctly, that extra work is 100% worth it! Take a chance with these pumpkin meringues! They are so worth it.
I also think some people are afraid of working with egg whites and separating eggs. Well here’s a little bit of information about the egg whites. I HATE separating eggs, so, I bought Great Value egg whites, in a carton, just like a quart Milk carton, in the dairy case, where the eggs are located.
I couldn’t find these at Walmart Super Center, but they do have them at the Neighborhood Market. The ingredients on the side of the carton, simply state ‘Egg Whites’, and nothing else, and that’s what you want.
Here’s why; many of the packaged egg whites out there contain stabilizers, or preservatives, and besides not wanting those in your Meringues, they’ll keep the egg whites from whipping to stiff peaks, and you must have them stiff to pipe Meringues.
So, purchase the Great Value Brand, and they’ll work fine, unless you want to separate the eggs, then you can do that as well, but make sure you do not get any of the yolk in with the whites, because they won’t whip like they need to, to make Meringues.
Do you want a fun cookie for your Holiday Dessert Table?
These little bundles of deliciousness are unbelievably easy, make a stunning presentation, and taste like cotton candy heaven. They’re light and airy, and add such a pop of color and whimsy to any table, or cookie tray. They make great dessert toppers, and they’re great for snacks too. You’re going to love making these, and everyone will love eating them. Keep this one in your favorites.
If you’re worried about making the meringue, don’t be. It’s honestly not as hard as it seems. Just take your time and follow the directions and you’ll be showcasing some of the most beautiful pumpkin meringues, ever.
How do you store meringue once cooked?
They key to making meringue last longer to enjoy later is to store it in an airtight container. You’ll know if there is air getting into the container because the meringue will start to get sticky to the touch. If you notice that, you need to switch containers and try again.
How long are pumpkin meringues good for once cooked?
To have the freshest taste and texture possible, you’re going to want to consume these pumpkin meringue treats within 7-10 days of making them.
Can you freeze pumpkin meringues for later?
The short answer is no. Due to the texture and consistency of meringue, freezing it just isn’t’ a viable option. If you’re worried that you’ve made too big of a batch and don’t know what to do, talk to your family and friends and see if you can share some of them with them. Sharing is caring, right?!
So do you think you will give these simple Pumpkin Meringues a try?
Don’t miss out on making this delicious homemade pumpkin meringue. It’s got a nice texture to eat and the pumpkin flavor just can’t be topped. You’re going to fall in love with this simple dessert recipe that is perfect for the fall season.
OTHER PUMPKIN TREATS YOU MIGHT LIKE:
Not only are these pumpkin meringues delicate and adorable, but each one is the perfect size to pop in your mouth and enjoy.
Cream of Tartar
- 1 tsp. vanilla
- 1 1/3 cup sugar
With a clean Kitchen towel, or paper towels, make sure there is no grease, fat, water, or anything else in the mixing bowl, as that may keep the egg whites from whipping into stiff peaks.
Place the egg whites in the mixing bowl of a stand mixer, add the cream of tartar, and salt, and mix on Medium until you see a lot of little bubbles forming across the egg whites.
Turn your mixer up one speed, and you'll see more little bubbles. Add the Vanilla, and Sugar one Tablespoon at a time, beating after each addition until all the Sugar is added, and dissolved.
Turn the mixer on high, and beat the egg whites with the Whisk attachment until they form thick stiff glossy peaks, about 5 - 7 minutes - (see photo). Turn the mixer off once the egg whites are at this stage. If you're adding food coloring, ONLY use Gel food coloring,
Divide your egg whites into as many bowls, as you are using Gel colors for. When you've finished, add the Gel coloring to the egg whites, and fold the Gel coloring into the egg whites, just until blended.
Place the egg whites in a piping bag with the large Star tip, and pipe the Egg Whites onto a Parchment paper lined cookie sheet in a swirling motion, coming up to a point. If you don't want to pipe the Meringues, you may spoon them onto the Parchment paper, by the Tablespoonful.
When you have filled the parchment lined cookie sheet, place it in the oven at 250 degrees for 1 hour, then turn the oven off, and leave the Meringues in the oven for an hour with the door closed. After one hour, remove the Meringues from the oven, and completely cool on the parchment paper lined cookie sheet. Serve and Enjoy!
The Meringues should be firm to the touch, and easily remove from the parchment paper once cooled. Store the Meringues in an airtight container at room temperature. They must be in an airtight container, or they will become sticky. If they appear to be sticky, place them in an airtight container, and leave them for a couple of hours, and they should be fine. I stored mine on parchment paper in an airtight container. They will keep for 7 to 10 days, but I recommend using them, or eating them within 3 to 5 days for best flavor.