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:
- 4 egg whites
- 1 cup powdered sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon real vanilla extract
- 1/2 teaspoon pumpkin pie spice (here’s how to make mine, it’s way better than store bought!)
- optional: food coloring
Pumpkin Spice Meringue Cookies, Directions:
- With an electric mixer, whip the egg whites on high until peaks form.
- 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.
- Optional step, add food coloring and whip another moment or two to incorporate.
- 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!
- 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.
- Slide them off the parchment paper and store in an airtight container.
Cupcake Diaries | R&R Workshop | Kleinworth & Co. | Oh My! Creative | My Mommy Style | Living Better Together | Cleverly Inspired | Tips from a Typical Mom | Like Mother Like Daughter | Mama Loves Food | Over the Big Moon | Love Bakes Good Cakes | Who Needs a Cape? | The Real Housewives of Riverton | Major Hoff Takes a Wife
Shop for items mentioned and featured in this recipe:
- KitchenAid Stand Mixer, Classic (like the one I use)
- KitchenAid Stand Mixer, Artisan (like the one being given away)
- Parchment paper
- Silicone baking mat
- Cookie baking sheets
- Wilton beginner piping set
- Quart mason jars
- Powdered Sugar
- Cream of tartar
- Pumpkin pie spice (if you want to use premade)
- Vanilla extract
- Food coloring