1/2teaspoonpumpkin pie spicehere's how to make mine, it's way better than store bought!
optional: food coloring
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.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Pumpkin Spice Meringue Cookies https://www.mamalovesfood.com/pumpkin-spice-meringue-cookies-and