The Fall Flavors of Pumpkin Spice in a Low-Fat Meringue Cookie
You have never tasted meringues so full of fall flavor. These feature pumpkin pie spice creating a cookie that tastes just like your favorite Starbuck’s Pumpkin Spice Latte beverage. Pumpkin seeds and crushed gingersnap cookies add more crunch and flavor. (We like Nabisco Ginger Snaps). These are sweet, as most meringues are, but we love them as an unusual addition to our holiday cookie trays. They are crispy outside and tad chewy inside and packed with spices, flavor and texture.
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ⅔ cup sugar
- ¾ teaspoon pumpkin pie spice plus extra for sprinkling
- ¼ teaspoon vanilla extract
- ¾ cup sifted confectioners’ sugar
- ⅔ cup coarsely crushed gingersnap cookies, such as Nabisco Ginger Snaps, divided
- ⅔ cup pumpkin seeds, divided
- Position racks in upper and lower third of oven. Preheat oven to 200°F. Line two baking sheets with parchment paper; set aside.
- Beat egg whites with electric mixer on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add ⅔ cup sugar and beat until firm peaks form, about 3 to 5 minutes longer. Beat in ¾ teaspoon pumpkin pie spice and vanilla then beat in confectioners’ sugar.
- Fold in about three-quarters of the crushed cookies and the pumpkin seeds (you can do this by eye). The remaining cookies and seeds will be sprinkled on top.
- Use two teaspoons to create the rough oval shapes directly on the prepared sheets, spacing 2 inches apart. Sprinkle with remaining crushed cookies and pumpkin seeds and dust with a pinch of extra pumpkin pie spice.
- Bake meringues for about 2 ¼ to 2½ hours or until completely dry. Cool pans on racks completely before trying to remove the cookies. They continue to crisp as they cool. Store cookies in single layers in airtight containers up to 4 days.
Images: Dédé Wilson