If you follow me on Instagram and if you don’t you should, you will have seen my whoopie pie disaster the other day.
At the moment I am holding a grudge against the whoopie pies because, I still haven’t been able to figure out what when wrong?
They turned out as very flat cookies. I was so mad at them that I couldn't eat them, but they didn't go to waste other family and friends ate them.
See I don’t like waste. It was for this very reason and because I had a coupon, that I bought egg whites in a carton. I didn't want to waste the yolks.
I know there are many ways to use up egg yolks, but I didn't fee like being all frugal, I just wanted egg whites with no fuss.
However because of my grudge, I have yet to try to remake them to figure out what went wrong. That left me with a whole carton of egg whites.
I did what I usually do with leftover egg whites I made meringues. This time I added a lovely autumn-y twist. I added in some pumpkin spice and some color.
The pumpkin spice is subtle by definitely there, it's a nice kick to a very sweet treat!
These would be absolutely perfect with a little green colored tip and used at a Halloween party. Or skip the added color and top a pumpkin pie with it! The possibilities are out there!
Pumpkin Spice Meringues
12 tbsp of egg whites, or 6 egg whites
300g caster sugar
1 tsp cornflour
½ tsp pumpkin spice
peach coloring paste
Preheat the oven at 100C/200F/gas ½
Whisk the egg whites to soft peaks with electric hand whisk or free, standing mixer (so much easier). Add 1 tablespoon of the sugar at a time, whisking constantly until the whites come to a stiff peak. Add the cornflour and the pumpkin spice - whisk until combined.
I drew circles on a piece of baking paper and flipped it over on my baking sheet, if I you leave it with the pencil side up the pencil can come off on the meringue.
Then I used a star tip and 'painted' stripes of peach coloring on the inside of the bag, before filling the piping bag with the meringue and piped the “pumpkins” in the circles. I think I may have painted too much food dye because the excess ran off and made puddles of color next to the meringues on the sheet and made them a little sticky! So, don't be too generous with the stripes.
Bake in the heated oven for about 2 hours or more depending on the size of your meringues. Turn the oven off, but leave in the oven to cool. Over night is best from what I read, but a couple of hours would probably be all right. You just want them to dry out.
|this one really looks like a gourd!|
notes: If you can’t find Pumpkin Spice try making your own: 1/3 cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg or mace, 1-1/2 teaspoons ground cloves, 1-1/2 teaspoons ground allspice.