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Pumpkin Meringue Based Cookies

Pumpkin Meringue Based Cookies

Print Recipe
Serves: 50 cookies Cooking Time: 2-3 hours


  • 2 egg whites
  • 1/8 tbsp cream of tartar
  • 1/4 cup fine sugar
  • 1/8 cup confectioners sugar
  • dash of salt
  • 2 big tablespoons Organic canned pumpkin puree
  • 1 tsp vanilla paste
  • 1 tsp cinnamon powder



Line 2 parchment baking sheets with parchment paper and preheat oven to 200 F


Break eggs reserving yellow in shell into a mixing bowl, careful not to allow any yellow in the whites or you wont get meringues


Place mixer on slow speed and add tartar and salt, place mixer on high for about 5 minutes as the white form soft peaks


Mix the two sugars together, and slowly add 1 tablespoon at a time to the egg whites until they form hard, stiff peaks and turn mixer off


Slowly add cinnamon, vanilla, and pumpkin and with a rubber spatula gently fold in ( 4-5 big round circles with the spatula)


Place pipping bag fitted with a tip into a large glass, folding the top of the pipping bag over the glass


Spoon in the meringue and pipe onto the baking sheets


Bake for 1 hr 45 minutes ( do not open the oven) and shut oven. Allow them to cool down for 1 hour minimum in the oven.

Meringue based is the keyword here. Your standard meringue does not have anything else wet added to it as this tends to play tricks with the egg white fluff that your stand mixer worked so hard on creating for you. Since these little delights have pumpkin puree added, you can expect a flat cookie as pictured, if by some miracle they stay in the form they were pipped in, do not tell anyone your secret and start producing them en mass, add a cute name, and watch your fortune roll in.

There are three ways to make Meringue, Italian, Swiss, and French. This recipe is the French based in which the cold egg whites are separated and then fluffed up in its raw state before adding a spoonful of a mixed sugar (granulated and confectioners) at a time for the perfect airiness. Italian style involves heating the sugar and then adding it to the egg whites to stabilize the Meringue in the cooking process, while the Swiss, insistent on making things difficult, use a double broiler which combine both the sugar and egg white.

They are cooked for a long time at a low heat and left in the oven to cool down in order to allow for the outside to crisp up while the inside still retains a chewy consistency, similar to the cracking of a macaroon but lighter so they can cuddle up to pairings of pie, chocolate, whipped yogurt, and be eaten by the handful.

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