Name: Mini Meringue Pumpkins
Prep time: 1 h
Cook time: 1 h
Yield: 2
Ingredients: 2 large egg whites -; 1/4 teaspoon cream of tartar -; 1/8 teaspoon salt -; 1/2 cup sugar -; 1/2 teaspoon pumpkin pie spice -; 1/2 teaspoon vanilla extract -; 2 teaspoons orange colored sugar -; 2 teaspoons orange edible glitter -; 3 pieces green Fruit by the Foot fruit roll -; 2 teaspoons vanilla frosting -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Mini Meringue Pumpkins

1. 2 large egg whites -

2. 1/4 teaspoon cream of tartar -

3. 1/8 teaspoon salt -

4. 1/2 cup sugar -

5. 1/2 teaspoon pumpkin pie spice -

6. 1/2 teaspoon vanilla extract -

7. 2 teaspoons orange colored sugar -

8. 2 teaspoons orange edible glitter -

9. 3 pieces green Fruit by the Foot fruit roll -

10. 2 teaspoons vanilla frosting -

How to cook deliciously - Mini Meringue Pumpkins

1. Stage

In a small bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add pie spice and vanilla.

2. Stage

Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1-1/2-in.-diameter pumpkins onto parchment-lined baking sheets. In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins.

3. Stage

Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.

4. Stage

Carefully remove meringues from parchment. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.