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Adorable autumnal inspired treats that also serve as a decoration. Irresistible to kids and super fun to make.
Meringues are awesome for the simple fact you can make them ahead of time! No scrambling the day before or of a party. Just make them at your leisure (up to 5 days before) and bask in the adoration of your little creations.
These cookies also make thoughtful gifts or impress your friends bringing them to a party. Perfect for Halloween treats or a Thanksgiving dessert cornucopia!
MAKING THE SHAPES
I just used the large French, large open star and small round frosting tips to make the shapes. The pumpkins were the large ones and I used the small round tip for the stems. Don’t worry about getting them perfect, pumpkins and gourds come in all shapes and sizes.
Try to make these on a day that isn’t rainy and wet. Humidity can affect how they set up. Store them in an air tight container on the counter after cooling.
I kept these simple with vanilla flavoring, but you could use any extract you would like. I have used vanilla, peppermint, and freeze dried strawberry powder as ways to spice them up.
Place them around your dessert table as decoration, display in glass candy jars or pack them up in giveaway bags.
See other meringue cookie ideas!
Meringues
Ingredients
- 4 egg whites
- 1 cup sugar
- Pinch of salt
- 1 tsp cornstarch
- ½ tsp cream of tartar or white vinegar
- 1 tsp vanilla
Instructions
- Preheat oven to 220 F.
- Whip egg whites and cream of tartar till foamy.
- Slowly add in sugar and cornstarch while still mixing on medium high.
- Add in vanilla.
- Whip till stiff peaks.
- Add meringue to icing bag with tip about ½ inch opening.
- Pipe out desired meringue shape.
- Bake for 90 minutes.
- After 90 minutes turn of oven and let meringue sit in oven an hour with door cracked open.
- Store in airtight containers, keep humidity out!
