Pumpkin Meringue Cookies

I love meringues, and I love pumpkin.

Just pumpkin, and chocolate pumpkin.
The chocolate pumpkin ones win in my book, hands down.
Also, I am really proud of this photo.

These meringues are deliciously spicy and, for the ones with cocoa, fabulously chocolately. Plus, they smell like pumpkin pie when baking.

The Internet insisted that the pumpkin means the meringues can’t be baked for hours at a low temperature, like regular meringues. But, baking for 40-50 minutes at 300 degrees decidedly burnt mine. The Internet also insisted that adding vinegar would make the meringues chewy. That also decidedly did not happen.

2         egg whites
\frac{1}{4}         cup pumpkin puree
\frac{1}{2}         cup sugar
\frac{1}{2}         teaspoon ground cinnamon*
\frac{3}{16}       teaspoon ground nutmeg*
\frac{3}{16}       teaspoon ground ginger*
\frac{1}{8}         teaspoon ground allspice*
\frac{1}{8}         teaspoon ground cloves*
\frac{1}{4}         teaspoon vanilla extract
\frac{1}{2}         teaspoon white vinegar (optional)
2         tablespoons unsweetened cocoa powder (optional)

* Alternately, substitute the spices altogether with 1 teaspoon pumpkin pie spice.

  1. Preheat oven to 200 degrees.
  2. Beat egg whites until bubbles form, to break up the whites.
  3. Add vanilla and vinegar. Beat until whites form soft peaks.
  4. Add spices. Gradually add sugar while continuing to beat egg whites until stiff peaks form.
  5. Fold 1/4 of meringue into pumpkin puree until fully incorporated. Pour pumpkin mixture back into the meringue, and gently fold in. Take care to keep as much air in the mixture as possible.
  6. Dollop onto baking sheet. Bake for 2-3 hours.

Yield: 2\frac{1}{2} dozen cookies



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