Ingredients
The following ingredients have 4 Servings
- 4 egg whites
- 1 cup powdered sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon real vanilla extract
- 1/2 teaspoon pumpkin pie spice (here's how to make mine, it's way better than store bought!)
- optional: food coloring
Instruction
- With an electric mixer, whip the egg whites on high until peaks form.
- Add sugar, cream of tartar, vanilla and pumpkin pie spice to the mixing bowl. Continue whipping on high until all ingredients are incorporated and stiff peaks are forming.
- Optional step, add food coloring and whip another moment or two to incorporate.
- Spoon meringue mixture into a piping bag (or ziploc with a corner cut off) and pipe cookie shapes onto a parchment or silicone lined baking sheet (do NOT skip the parchment/silicone paper). I made mine small, between quarter and half dollar size, but you can do whatever you like!
- Bake at 225 degrees for 35 - 40 minutes, watching closely at the end. Don't let the meringues brown. You can tell they're done by tapping on them - if they feel dry (not sticky) and mostly hard, take them out to cool. When cooled they should be totally dry and feel almost hollow.
- Slide them off the parchment paper and store in an airtight container.
- Enjoy!
