MERINGUE PUMPKINS RECIPES
MINI MERINGUE PUMPKINS RECIPE: HOW TO MAKE IT
Cast a sweet spell over your Halloween party guests by making a pumpkin patch’s worth of treats. It’s easy to use this basic meringue recipe spiced with pumpkin flavor to scare up fun cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 60 minutes
Cook Time 40 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 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 pie spice and vanilla. , 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. 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. , Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. , Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.
Nutrition Facts : Calories 32 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 23mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
PUMPKIN PIE WITH MARSHMALLOW MERINGUE | BETTER HOMES & GARDENS
Take traditional pumpkin pie up a notch by piling on a beautiful cloud of fluffy meringue on top.
Provided by Better Homes & Gardens
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 375°F.
- Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, 3/4 cup of the sugar, the cinnamon, salt, and ginger. Whisk in half-and-half and pour into unbaked crust. Bake about 45 minutes or until center is set. Cool on a wire rack 1 hour, then cover and chill at least 2 hours or overnight.
- During last 30 minutes that pie is chilling, set egg whites out at room temperature. In the top of a double boiler combine room temperature egg whites, remaining 3/4 cup sugar, and the vanilla. Place over a pan of simmering water (bottom of pan should not touch the water). Beat with a mixer on high for 7 minutes or until stiff peaks form (tips stand straight) and a thermometer registers 160°F, scraping double boiler frequently.
- Mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue.
Nutrition Facts : Calories 425 calories, CarbohydrateContent 62 g, CholesterolContent 116 mg, FatContent 18 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 8 g, SodiumContent 317 mg, SugarContent 41 g
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