Pumpkin Spice Meringue Cookies and a {{KITCHENAID MIXER GIVEAWAY}}


Pumpkin Spice Meringue Cookie Recipe



My sister and I recently both got new (to us) KitchenAid Mixers and when we were chatting the other day she asked if I'd christened mine yet.  Which, duh.  Of course.  But then she asked if I'd made meringues.  Well, no.  To be honest, it hadn't even occurred to me.  It stuck in my head though after our conversation and tonight I decided I just needed to go ahead and make some.  I was figuring to get it out of my system, but holy heck.  I think I did just the opposite.  These Pumpkin Spice Meringue Cookies were so fun and easy to make (not to mention delicious!) that I just want to keep making more and more!  I can blame my sister for this, right?

I have to say, I have really really really been loving my Kitchenaid, and it's exciting for me to tell you that I've teamed up with Allison from Cupcake Diaries and several other fantastic bloggers, to celebrate Allison's 5th blogging anniversary and give away a brand new KitchenAid mixer!  No, for real! Take a gander at the recipe, and then scroll down to enter in the widget below!



----------


Pumpkin Spice Meringue Cookies, Ingredients:




Pumpkin Spice Meringue Cookies, Directions:


  1. With an electric mixer, whip the egg whites on high until peaks form.
  2. Add sugar, cream of tartar, vanilla and pumpkin pie spice to the mixing bowl.  Continue whipping on high until all ingredients are incorporated and stiff peaks are forming.
  3. Optional step, add food coloring and whip another moment or two to incorporate.
  4. Spoon meringue mixture into a piping bag (or ziploc with a corner cut off) and pipe cookie shapes onto a parchment or silicone lined baking sheet (do NOT skip the parchment/silicone paper).  I made mine small, between quarter and half dollar size, but you can do whatever you like!
  5. Bake at 225 degrees for 35 - 40 minutes, watching closely at the end.  Don't let the meringues brown.  You can tell they're done by tapping on them - if they feel dry (not sticky) and mostly hard, take them out to cool.  When cooled they should be totally dry and feel almost hollow.
  6. Slide them off the parchment paper and store in an airtight container.
  7. Enjoy!


----------



Pumpkin Spice Meringue Cookies

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe


Pumpkin Spice Meringue Cookie Recipe

Pumpkin Spice Meringue Cookie Recipe




Cupcake Diaries 5th Blogiversary KitchenAid Giveaway - Bloggers
 







Make sure you're following me on Facebook for regular food and family updates!

1 comment:

  1. Not sure if my other comment posted, but those look really good!

    ReplyDelete

I eat up comments!!! Nom nom nom.

LinkWithin

Related Posts Plugin for WordPress, Blogger...