Pumpkin Meringues


Today we are so thrilled to have Natasha sharing this cute Halloween themed dessert. October is official here, and pumpkins will be lining the sidewalks in no time. Get ready to celebrate with these adorable Pumpkin Meringue Cookies!  Here is what Natasha has to say:

Hi, I’m Natasha and I’m the blogger behind The Cake Merchant.  Today, I’m going to share a recipe for a dessert that’s easy to make and naturally low in calories. These pumpkin meringue cookies are cute little treats that are perfect for Halloween. They’re great by themselves,  but they also make a cute topper for cupcakes or a cake.












Pumpkin Meringues

Makes about 24  meringue cookies
Recipe adapted from Baking Illustrated

You’ll Need:

  • 3 egg whites
  • 3/4 cup superfine sugar (I took granulated sugar and put it through the food processor)
  • ¼ tsp. cream of tartar
  • ½ tsp vanilla
  • 1 tsp. pumpkin pie spice (optional)


  • A few drops of orange gel food coloring
  • Edible food pens
  • 16” inch decorating bag
  • A large round pastry tip (I used Ateco #809)


  • Preheat the oven to 200 degrees F and line 2 baking sheets with parchment paper.
  •  In a metal or a glass bowl, whip the egg whites with an electric mixer on medium low speed until they are frothy (about 60 seconds). Add the cream of tartar and turn the mixer up to medium high. Beat the mixture until it becomes stiff and shiny. (about 90 seconds). Add about ½ of the sugar, and beat until stiff peaks form. Add the remaining sugar, vanilla, and a few drops of the food coloring and beat until incorporated.
  • To make the meringues into a pumpkin shape, place the pastry tip in the decorating bag and fill the bag with the meringue mixture. Before you begin to pipe the meringues, make sure you close off the top of the piping bag so that meringue does not come out the wrong end.  Using fast, even pressure, pipe the meringues onto a baking sheet lined with parchment paper. Leave about 1 inch between each cookie, since they will expand while baking.
  • Bake for 1 1/2 hours, or until the cookies are firm, smooth and dry. After the meringues are completely cooled and dry, use the edible pens to decorate them.

Note: If you happen to make these on a humid day like I did, it may take longer for the meringues to set. Mine were still squishy after 1 1/2 hours, so I turned the oven off and let them dry inside overnight. The texture was perfect the next morning.

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