Pumpkin Spice Meringues

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!