Last week I received a package of meringues in the mail and they were all kinds of amazing. Like, eat-the-entire-box -in-2-days amazing. Oops! But then I was looking at the nutrition stats, I realized that the entire box added up to 180 calories total. I completely forgot what a great low-fat treat meringue cookies are. And since I finished the entire box, I had to make more. Like immediately. Duh.
If you have never had meringues, they aren’t like regular cookies, They are mainly just comprised of egg whites and sugar so they are a blank canvas when it comes to flavors. Vanilla bean and chocolate are my favorites, but now that it’s fall, I wanted to add some autumn flavors. The toughest part with making meringues are the egg whites. Whenever I work with egg whites, I get a little nervous. They can be so temperamental. I’ve learned that as soon as you get stiff peaks, stop mixing!
I like eating these with a cup of tea. It makes me feel fancy, like I could see myself at a tea party in a hideous floral dress and hat gossiping about the neighbors while munching on a delicate meringue. I know, I’m so weird, right? Can we still be friends?
- 4 large egg whites
- 1 cup superfine sugar*
- 1/2 tsp. vinegar (or cream of tartar)
- 1/2 tbs. pumpkin pie spice
- orange gel food coloring (optional)
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and mix until foamy. Slowly add in the sugar and mix until it is well-combined with the egg whites.
- Pour in the vinegar and pumpkin pie spice and continue mixing until the mixture becomes glossy and can hold a stiff peak. If you want to add food coloring, add to the mixer at the very end. You can also fold it in yourself, but be careful not to deflate the egg whites.
- Preheat oven to 200 degrees. Line a baking sheet with a silicone mat or parchment paper.
- Spoon the egg white mixture into a piping bag with your choice of a piping tip. Pipe the mixture onto the baking sheet in whatever size you prefer (I ended up with 24 cookies so mine were not very big).
- Bake the meringues for about 2 hours. If you make bigger meringues, you may need to bake them a little longer. Try to avoid opening the oven door while the meringues are baking.
If you cannot find superfine sugar, it is quite easy to make yourself. I just pour some into a food processor for up to 1 minute.