Meringues with a pumpkin

Adapted from Betty Crocker

Meringue is fairly easy to make into all kinds of shapes for different holidays or occasions. It can easily be colored and you can add other elements like flavor extracts, chocolate chips or crushed nuts. (This recipe can be doubled!)

 

4 Egg Whites

¼ teasp Cream of Tartar

1 C Sugar

½ teasp Vanilla Extract (or peppermint, or almond…)

 

Pre-heat oven to 200°F and line 2 cookie sheets with silicone baking sheets or parchment paper.

 

Use a stand mixer or hand mixer. Make sure your mixing bowl and whisk attachments are completely dry.

 

Combine egg whites and cream of tartar and whisk at medium speed until foamy.  

Turn to high speed and add vanilla and then add sugar gradually, about a tablespoon at a time until meringue is very stiff and glossy, and sugar is dissolved. (If you are coloring the meringue, add that now.)

 

Using a decorating bag without a tip, pipe out the shapes you want. (Remember that the thicker/fatter your shapes, the longer they will take to cook.) 

Add eyes with mini chocolate chips or other edible items. You don’t want anything too melty, though the oven temp is really low. You can also glue elements on afterwards using melted chocolate.

 

Bake at 200°F for 2 hours. Cool for at least 10 minutes, then remove from pans. 

 

Store carefully in an airtight container.