Mini Meringue Pumpkins Recipe How to Make It Taste of Home

Pumpkin Spice Meringue Pumpkins flavored with the great taste of Fall

In your mixing bowl, beat the egg whites & salt at medium-high speed (using whisk attachment) until foamy and soft peaks form (about 50 seconds). Gradually add the super fine sugar and vanilla while mixing at medium speed. Follow with the powdered sugar (reduce speed as needed to prevent a cloud of powdered sugar!).

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Instructions. In a stand mixer or in a large bowl with a hand mixer, add the egg whites and cream of tartar and mix on medium speed until the egg whites become fluffy and foamy, 3-4 minutes. Add the pumpkin pie spice, and while continuing to mix, add the sugar one tablespoon at a time. It will begin to form a glossy, thick meringue.

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Lightly spray the pan with non-stick cooking spray and set aside. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy. Stop the mixer and scrape down the sides of the bowl.

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Preheat the oven to 225 degrees F. Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and.

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Place all ingredients except the lemon juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low. Simmer for 30 minutes or till thickened, stirring frequently.

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For the Meringue: Beat the egg whites and 2/3 cup of sugar until soft peaks form. In a medium saucepan add the remaining sugar and 2/3 cup water then place on low heat. Stir until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately.

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Combine the ingredients on medium speed until it becomes frothy. Turn the mixture up until more bubbles begin to form. One tablespoon at a time, add in the vanilla and sugar and combine after each addition until dissolved. Put the mixer on high and beat using a whisk attachment for 5-7 minutes until thick and glossy.

Pumpkin Spice Meringues Recipe

Directions. Step 1 Preheat oven to 200°F and line two baking sheets with parchment paper. Step 2 Add egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Begin mixing on low speed and gradually increase to high speed.

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Whisk on low for 1 minute, then increase the speed to medium-high and whisk for 10 minutes, or until stiff, glossy peaks form and the sides of the bowl should feel cool to touch. Add the vanilla and mix on medium-low speed until combined. Use immediately by scooping the meringue over the pumpkin pie. Use a chef's torch (see foot note) to toast.

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Make the pie crust. Preheat the oven to 375°F (190°C) and adjust an oven rack to the middle position. Line a rimmed baking sheet with parchment paper. On a clean, lightly floured work surface with a lightly floured rolling pin, roll out the dough until it forms a 10-inch circle.

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Cool 10 minutes, then remove the foil and beans. Reduce oven temperature to 350°F. Add the pumpkin puree to a food processor. Mix in the 3/4 cup brown sugar, cinnamon, nutmeg, salt and cloves. Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended.

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Pipe 1-1/2-in.-diameter pumpkins onto parchment-lined baking sheets. In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins. Bake at 250° for 40-45 minutes or until set and dry.

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Instructions. Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment. In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar. Whisk constantly for (7 minutes) until sugar is completely dissolved.

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Preheat the oven to 200 degrees. Separate egg whites from yolks one at a time into two small bowls. Pour each yolk into your stand mixer bowl before cracking the next one. Discard the yolks. Using your whisk attachment, beat the egg whites until they start to foam. Start at a low speed and work your way up to high.

Meringue

Divide your egg whites into as many bowls, as you are using Gel colors for. When you've finished, add the Gel coloring to the egg whites, and fold the Gel coloring into the egg whites, just until blended. Place the egg whites in a piping bag with the large Star tip, and pipe the Egg Whites onto a Parchment paper lined cookie sheet in a swirling.

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In a medium pot, combine egg whites and maple syrup. Turn flame on to lowest setting possible. Using a hand blender with whisk attachment, whisk 4-5 minutes, until stiff glossy peaks form. Blend in spices. Fit a pastry bag with a ⅜-inch round tip ( ateco #804) and fill bag with meringue.