Pumpkin Pie Spiced Meringue Cookies
These meringue cookies are so light and fluffy! The combination of brown sugar, pumpkin pie spice, and vanilla make these a great fall treat!
Servings: 60 cookies
- 4 egg whites
- 1 cup light brown sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
With an electric mixer, whip egg whites on high until soft peaks form.
Add brown sugar, cream of tartar, vanilla, and pumpkin pie spice a tablespoon at a time into the mixture. Whip eggs on high in between additions.
After all dry ingredients are added, continue to whip on high until stiff peaks form.
Spoon meringue mixture into a ziploc bag with the corner cut off and pipe cookie shapes onto an aluminum foil lined baking sheet. Alternatively, you can line the baking sheet with parchment or silicon paper. You must line your cookie sheet with one of the three, otherwise the cookies will not come off! For the cookies in the photo above, I used Wilton #30 piping tip and starting in the center, made two swirls in the counterclockwise direction.
Bake at 200F for at least 2 hours. Check them every 30 minutes. Don’t let the meringues brown. The meringues are done when they are dry to the touch.
After you are done baking, turn the oven off and let the meringue cookies continue to sit in the oven (~3-4 hours).
Peel them off the aluminum foil and store in an airtight container. I have also had good luck with freezing them, after they have cooled down.
Serving: 1cookie | Calories: 13.3kcal | Carbohydrates: 3.2g | Protein: 0.2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.7mg | Potassium: 3.7mg | Fiber: 0g | Sugar: 3.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0.1mg | Iron: 0mg