Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru 😊 You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this year we had the pleasure of having some good friends over for a great dinner.
Among other things, I was in charge of dessert, so I made my famous chocolate cake and was looking to do something else, a snack-like dessert the kids would like and that will also use the fall flavours.
The easiest thing in the world was making these meringues! And while they were in the oven I had time to prepare the salads and side dishes. You can also make these a couple days ahead and keep in an airtight container and they are as fresh as can be.
I made my pumpkin spice from scratch and now I have leftovers for another batch or two of these meringues so yay!
Other than the ease of making these, there’s also a fun side to it because you get to choose the shape you pipe these into. I chose simple “roses” since I had a baby crawling up my legs while making these but if you’re not in a hurry the possibilities are endless 😊
I tries a new squeeze pouch thing I have for meringues but ended up sticking to my good ol’ piping bag. If you have a good one stick to it, if you’re still looking for one, here’s mine (Clickable link).
The kids devoured these and the adults put up quite the competition too so I can definitely recommend these.
- 2 Egg Whites
- 6 Tbsp White Granulated Sugar
- ¾ tsp Pumpkin Spice Mix
- 1 tsp Ginger (spice- dried)
- ½ tsp Nutmeg
- ½ tsp All Spice
- 2 Tbsp Cinnamon
- Preheat oven to 120C (250F)
- Mix all the pumpkin spice ingredients together in a small container, seal with a lid and set aside.
- In a stand mixer bowl, place the egg whites and using the beater attachment start beating on high speed.
- Gradually add in the sugar and pumpkin spice mix while beating and continue beating get the white fluff/foam with stiff peaks. I usually stop the beating and try turning the bowl in the air, if the fluff moves/ almost leaks out then some additional beating in required. Total beating time would be about 5 mins.
- Pipe the meringues onto a parchment paper layered baking sheet.
- Bake in a preheated oven for about 3-4 hours.
- The meringues are ready when you can easily detach then from the parchment paper.
