Pumpkin Spice-filled. Delicate. Magical. These Autumn Kisses are a “pumpkin-spice”-y spin on our Classic Meringue Kisses recipe!
They are light, naturally gluten-free, and packed with all of the fall flavours we know and love!
To make these Autumn kisses, you will need:
- Egg Whites
- Pumpkin Spices – these include cinnamon, ginger, nutmeg, cloves
- Cream of Tartar – although often misleading – this is a powder! (often found where you find baking soda/powder in your local grocery store)
Let’s make some Autumn kisses!
Begin by preheating your oven to 200F. Line two baking sheets with parchment paper. Set aside.
Thoroughly clean and dry the bowl of a stand mixer (no oily residue please!)
Add egg whites to the bowl of your stand mixer.
Add the cream of tartar and salt to the egg white mixture and begin mixing on low speed (until frothy).
Gradually increase the mixer speed to high and begin adding sugar to the mixture (I recommend adding 1-2 tablespoons at a time).
Continue mixing until you have stiff, glossy, peaks. Finally, add the vanilla and spices.
**You can add gel food colouring to the mixture or piping bag at this point**
Add small dollops of meringue to the corners of your parchment paper to hold it in place on the baking sheet.
Time to pipe your meringues!
Bake at 200 F for 1.5 hours then turn the oven off and keep meringues in the oven for an additional 4 hours to overnight.
The meringue cookies are done when they are dry and lift easily off of the parchment. **If your house is humid you may require additional drying time!
- Stand mixer or electric mixer
- large bowl
- Piping bags + Piping Tip (I used a star tip)
- Gel Food Colouring (optional)
- 4 Egg Whites large
- 1 cup Sugar granulated
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Ginger
- Preheat oven to 200F.
- In the clean bowl of a stand mixer, add the egg whites(carefully separated from yolks to ensure no oily residue).
- Add the cream or tartar and salt to the bowl. Begin mixing on low speed until the mixture becomes frothy.
- Once frothy, gradually increase the speed to high and begin adding the sugar (1 -2 tablespoon at a time).
- After all of the sugar has been incorporated, add the vanilla. Mix to incorporate.
- Add spices (cinnamon, nutmeg, ginger) to meringue mixture. Mix to incorporate.
- Turn off mixer once a smooth, stiff peak, consistency has been achieved. You can now add gel food colouring to the mixture as desired.
- Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
- Use a piping bag, fitted with a large star attachment (or tip of your choice!), to pipe your meringue kisses.
- Leave at least an inch of distance between each meringue kiss on the baking sheet.
- Bake the meringues on the centre rack of the oven, at 200F for 1.5 hours. (The meringue cookies are done when they are dried throughout and lift easily from the parchment).
- Turn off the oven. Allow meringues to continue drying inside the oven for an additional 4 hours to overnight.
- Try not to bake these kisses on a very humid day!
- Humid weather causes meringues to have difficulty drying and results in a sticky exterior
- If you are not using a convection oven, I recommend using the centre rack of your oven for the most even bake.
- These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer – just allow for more time for the egg whites to whip up to the right volume.
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