It seems like I always have a ton of egg whites and since meringues are simple enough, spicing them up is an easy way to add desserts to my growing Thanksgiving menu without a lofty expense. To tell you the truth, adding a teaspoon or two of any spice to a meringue batter creates an entirely different treat. The same goes for food coloring, if you decide you want to add some holiday hues.
So make sure you add my Pumpkin Spice Meringue Cookies to your menu. It’s simple and a great healthy dessert. For more ideas, click here to see the entire World Market Thanksgiving spread.
- 6 egg whites
- 1 1/2 cups white sugar
- 1 tsp pumpkin spice
- Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper; set aside.
- In a stand mixer with the wire whisk attachment, beat the egg whites until frothy. Slowly add the sugar, and continue beating until stiff peaks form.
- Whisk in the pumpkin spice.
- Using two spoons, dollop the egg white batter onto the baking sheet (approximately 3 tablespoons per meringue). Make sure to leave 2 inches between each. Flatten the tops slightly with the back of a wet spoon.
- Bake for 1 1/2 hours; then turn off the oven, and allow the meringues to sit in the oven for another 30 minutes to dry out.
- Transfer the meringues to a rack to cool.
- Dust with extra pumpkin spice if you'd like.