Pumpkin Spice Meringue Kisses
Spice-filled. Delicate. Magical. These Pumpkin Spice Meringue Kisses are light, naturally gluten-free, and packed all of the fall flavours we know and love!
Equipment
- Stand mixer or electric mixer
- large bowl
- Piping bags + Piping Tip (I used a star tip)
- Gel Food Colouring (optional)
Ingredients
- 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
Instructions
- 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.
Notes
Sofia’s Tips:
- 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.
Tried this recipe?Let us know how it was!