Ingredients
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin spice seasoning
- Orange and Green Food Coloring for the Pumpkins AND Green and Black for Frankenstein
Instructions
- Preheat oven to 175 degrees.
- Line a large baking sheet with aluminum foil.
- In the bowl of the mixer, mix together the egg whites, sugar, and cream of tartar.
- While this is mixing, fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium heat.
- Stop the mixer and remove the mixing bowl.
- Place the mixing bowl on top of a medium sauce pan.
- Using a hand whisk, gently whisk the mixture until the sugar dissolves. You\'ll need to continuously whisk this, just a slow whisk will work. Takes around 7-10 minutes. Do not the mixture get to hot or boil.
- Once the sugar is dissolved, return the mixing bowl to the standing mixer.
- Mix the egg/sugar mixture on high until stiff peaks form.
- Should take about 5 minutes, maybe less. It should look like thick white glue.
- Stir in the extract and pumpkin pie seasoning.
- Separate the meringue into 3 bowls. Mix in the food coloring. Making one bowl, orange, one green, one black.
- Fit a icing piping bag (or a Ziploc bag with one of the ends cut off) with a large round tip.
- Fill the piping bag with the orange meringue.
- Pipe pumpkin shapes onto the lined baking sheets. Don\'t let them touch.
- Pipe as many pumpkins as you\'d like.
- Next Fit a icing piping bag (or a Ziploc bag with one of the ends cut off) with a smaller round tip.
- Fill the piping bag with the green meringue.
- Give the pumpkins green tops, and then use the rest of the green to pipe the green squares for the Frankenstein heads.
- Next Fit a icing piping bag (or a Ziploc bag with one of the ends cut off) with a smaller round tip.
- Fill the piping bag with the black meringue and pipe on faces onto Frankenstein.
- Bake the Meringues in a 175F oven for 1 hour and 45 minutes.
- Meringues should be crisp and a stiff to the touch when done.
- Turn off oven and crack open oven door. Let cookies set in oven for about 30 minutes. Remove carefully from oven, pan may still be hot.
- Store Meringues in an airtight container!
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