Light, airy, and perfectly spiced, these pumpkin spice meringues have a crisp exterior with a slightly chewy center. They’re simple to make and bring a delightful autumn flavor to a pretty, bite-sized cookie.
Meringues date back centuries in pastry history and were enjoyed by figures such as Marie Antoinette. Versatile and elegant, meringues can be piped into many shapes, formed into little bowls to hold curds or creams, colored, or flavored with extracts. If you prefer a lower-sugar option, try a granulated sweetener that measures like sugar such as monk fruit blend, Swerve, or another granulated substitute.
What are meringues? And are meringue and merengue the same thing?
Meringue is simply whipped egg whites and sugar that are then cooked. The primary difference between French, Italian, and Swiss meringue is how the egg whites and sugar are combined and heated. You may see “merengue” used sometimes, but that is a common misspelling and also the name of a Caribbean dance and music style — not the cookie.
French meringue vs. Italian and Swiss meringue
The three main meringue methods differ by how the egg whites and sugar are treated:
French meringue. This recipe uses the French method: whip egg whites with sugar, then bake. It’s simple and light.
Italian meringue. Made by cooking sugar and water to a hot syrup (about 235°F) and slowly pouring it into whipping egg whites to create a stable, glossy meringue.
Swiss meringue. Made by gently heating egg whites and sugar together over a double boiler until warm and the sugar dissolves, then whipping to stiff peaks. This method yields a silky, stable meringue often used in buttercreams and pies.
How we recreate pumpkin spice flavor
Meringues are mostly egg whites and sugar, so adding fresh pumpkin puree isn’t practical since it would introduce moisture and prevent the whites from whipping properly. To capture familiar pumpkin-spice notes, this recipe combines pumpkin pie spice with vanilla and a touch of maple extract for a warm, authentic flavor without moisture. A pinch of salt and cream of tartar help stabilize the whites and balance the sweetness.
How to make homemade pumpkin pie spice
If you don’t have pumpkin pie spice on hand, make a small batch for this recipe or prepare a larger jar to keep in your spice cabinet. This recipe calls for 1 teaspoon of pumpkin pie spice; here’s a small-batch version just for this recipe:
- ½ teaspoon ground cinnamon
- ¼ + ⅛ teaspoon ground ginger
- 1/16 teaspoon ground cloves
- 1/16 teaspoon ground nutmeg
- 1/16 teaspoon ground allspice
Make a larger batch
To avoid measuring tiny fractions, mix a larger batch and store it:
- 2 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 4 teaspoons ground cloves
- 4 teaspoons ground nutmeg
- 4 teaspoons ground allspice
Why won’t my egg whites whip?
If your whites aren’t whipping properly, check these common issues:
- Ensure no yolk contaminates the whites — even a trace of fat prevents proper whipping.
- Use room-temperature egg whites; they incorporate more air and reach volume faster.
- Use a clean glass or metal bowl — plastic can retain oils that interfere with whipping.
How do I know when my egg whites have reached “stiff peaks”?
To test for stiff peaks, lift the beaters: the whites should form tall peaks that hold their shape and not fold back. Another fun test is the bowl test — you should be able to invert the bowl over your head (carefully!) and have the meringue stay in place.
How to store your pumpkin spice meringues
Keep meringues in an airtight container at room temperature to maintain their crisp exterior and slightly chewy centers.
How to re-crisp your pumpkin spice meringues
If the meringues soften due to humidity, return them to a low oven (225°F) for about 20 minutes to dry and crisp them again. Allow them to cool completely before storing.
Enjoy!
Alyssa
You might also enjoy these pumpkin recipes:
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Bars
- Pumpkin Chocolate Chip Bread
- Pumpkin Coffee Cake
Tried this recipe and loved it? Comment and rate it! We’d also love to see a photo of your creation.
Pumpkin Spice Meringues
Ingredients
- 4 egg whites, room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- Pinch of salt
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Food coloring (optional)
Instructions
- Preheat oven to 225°F and line a baking sheet with parchment paper. Whip egg whites until foamy. While whipping, add sugar ¼ cup at a time, allowing it to dissolve before adding more. After all sugar is incorporated, add cream of tartar.
- Continue whipping until the whites are glossy and hold their shape. Test by forming a peak with a spoon—if it slumps, keep whipping.
- Fold in maple and vanilla extracts, a pinch of salt, and pumpkin pie spice. Add food coloring if desired to reach an orange hue.
- Pipe the meringue into swirls or kisses on the parchment-lined sheet. They can be piped close together as they won’t spread. Bake 45–60 minutes depending on size, then turn the oven off and let the meringues cool inside for 1–2 hours.
- Store cooled meringues in an airtight container at room temperature. If they soften from humidity, re-crisp in a 225°F oven for 20 minutes.
Nutrition
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Originally published October 10, 2018