Using a basic meringue recipe spiced with pumpkin flavor, you can prepare these festive, fun-to-eat cookies, perfect for fall.
—TASTE OF HOME TEST KITCHEN
PREP: 1 HOUR • BAKE: 40 MIN. + STANDING • MAKES: 2 DOZEN
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
1. 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 pumpkin pie spice and vanilla.
2. Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1 1/2-in.-diameter pumpkins onto parchment paper-lined baking sheets.
3. 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.
4. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 1/2 hours.
5. Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store meringues in an airtight container.