Ingredients
- 4 Nellie’s Free Range Eggs, whites only
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- Optional garnish: 1 tablespoon sugar plus 1/4 teaspoon pumpkin pie spice
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 40+ meringue cookies
Ingredients
- 4 Nellie’s Free Range Eggs, whites only
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- Optional garnish: 1 tablespoon sugar plus 1/4 teaspoon pumpkin pie spice
With a crispy exterior and a satisfyingly chewy center, these gluten-free, dairy free meringue cookies are truly the best of both worlds—and a total crowd-pleaser! They get their airy structure from beaten egg whites and their classic fall flavor from pumpkin spice. Be sure to store them in an airtight container to retain their crispness (but no promises that you'll have leftovers...they're that good!).
Directions
- Preheat the oven to 250F. Line two sheet pans with parchment paper or silicone baking mats. Whisk together the sugar and pumpkin pie spice.
- In a large mixing bowl, beat the egg whites, cream of tartar, and the salt until stiff. Continue beating, adding the spiced sugar a little at a time, until you have glossy peaks.
- Dollop the mixture onto the prepared baking sheets or pipe it from a pastry bag fitted with a large star tip, leaving at least an inch between cookies. Bake for 45 minutes. Allow the cookies to dry in the oven for several hours or overnight. Once cooled, store in an airtight container.
Nellie's Notes:
Depending on how large you pipe your meringue, this recipe can yield between 20-40+ cookies.
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