Monday, 7 October 2013

Pumpkin Spice Meringue Cookies

So have you ever had a day where none of your baking turns out like you want it too?  I did recently...I was so ready to jump on the pumpkin bandwagon.  SO READY!   So I scoped out my favourite bloggers, picked a couple of recipes.....

Made said recipes, with high hopes and wonderful aromas filling the air...

Took out said recipes.....


I was like...WHAT?  I don't get it!  My house smells great....but when I bit into my pumpkin inspired cookies....NO PUMPKIN FLAVOR!

I was so disgusted...I threw them away.  Ugh...

Well I was ready to try again.  And with Canadian Thanksgiving right around the corner...I knew I had to get something NOW!

And this is THE Thanksgiving recipe !!!!

I"ve never made meringue cookies before and I've always wanted to try.  So easy!  I bit into these crispy, melt in your mouth pumpkin spicy morsels and sighed with happiness and ate 2 more to make sure I wasn't dreaming...They are good!  With a cup of coffee....perfection!

So surprise your friends this Thanksgiving with a spicy treat that epitomises FALL!

Pumpkin Spice Meringue Cookies
adapted from: Eat, Drink, Love

What you Need:

4 egg whites
1 cup super fine sugar*** (see note)
1 1/4 teaspoon of pumpkin spice
1/2 tsp of cream of tarter

*** You can easily make super fine sugar by putting a cup of regular sugar into your food processor  for 30 seconds to a minute.  I did mine in my Magic Bullet.

What you DO:

1. Beat egg whites in a large glass bowl with the whisk beater until they are foamy.

2.  Add sugar slowly as you beat eggs.  Beat until well - mixed.

3.  Add Cream of Tarter and pumpkin spice.  Keep beating on a medium to medium high speed until you get a glossy shine on egg mixture and can hold a stiff peak when you lift the beater out.

4.  Pre-heat oven to 200 degrees FLine cookie sheet with silicone mat or parchment paper.

5.  Spoon egg white mixture into a piping bag with your choice of tip.  (you can also just dollop the mixture onto the cookie sheet with a spoon as well)
6.  Pipe mixture onto baking sheets.  Bake in oven for 2 hours.  Try not to peek at cookies as they bake.  

7.  Remove and cool.  Eat them up!!!  Happy Thanksgiving Everyone!


  1. I made these today and they were delicious!!! I added food coloring to turn them a little more orange. I made them using 2 different trays: one an aluminum cookie sheet, and one a nonstick jelly roll tray. Both were lines with parchment paper and the cookies on the aluminum pan got stuck and broke apart. Just wanted to pass this along so none of these babies go to waste! Thanks for the wonderful recipe!

  2. Thanks so much for the comment! They are pretty yummy! Thanks for the tip about the pans!