Pumpkin Spice Latte Meringues


This time of year there is one flavor that is popular year after year and that is the Pumpkin Spice Latte. There is a genius working somewhere high up in Starbucks for sure. Last year I made Pumpkin Spice Meringues and this year I wanted to try making them a latte version.

So, I did.

These make slightly less meringues then the other recipe, but sometimes you need less to help with self control. Chewy in the middle with a hint of coffee and those amazing fall spices that make up pumpkin spice.

They would work great as cupcake toppings or made as a pavlova topped with cinnamon cream and caramel drizzle or crushed up on top of salted caramel ice cream! On top of the pumpkin pie for Thanksgiving, meringues are pretty versatile!

Funny thing is I will probably end up just eating these as is. I mean they are great combined with other stuff, but sometimes some things are just good on their own with no dressing up.


Pumpkin Spice Latte Meringues

4 large egg whites
1 tsp pumpkin spice
1 tsp instant espresso
1 tsp water
250g caster sugar

Heat the oven to 170C fan or 190C conventual oven. On one side of the grease proof paper, measured to your baking tray, draw 12 circles and flip it over. Pencil will come off on the meringue (I know from experience) so be sure to turn it over.
Then in a very clean mixing bowl, free standing or big bowl, beat the egg whites until soft peaks form. In a small bowl mix the pumpkin spice and espresso with the water and add to the egg whites  and beat again until smooth. Once smooth add the sugar one dessert spoon at a time until meringues are looking smooth and glossy.
Fill a piping bag and pipe the meringue into the circles you created earlier or spoon it! Place in the preheated oven and then turn the oven down to 150C fan or 170C conventual and bake for 40 minutes. When the time is up turn off the oven and leave the meringues in the cooling oven for an hour. Take out and eat right away! You have waited long enough!


Ignoring the fact that there is sugar in these they are basically egg whites and egg whites are pretty good for you. Want to know more about how eggs are good for you or you are just curious about eggs, like egg safety or how many calories are in an egg, then the British Lion Egg website has lots of information. They are the people who give eggs stamps of approval!



notes: in association with British Lion Eggs - vouchers were provided for eggs to use in my baking adventures! Watch out for the symbol! I'm sure you've seen it before, it's stamped right on the egg!

remember: Egg whites will not beat properly if there is even a tiny little bit of yolk in it, it’s best to crack your eggs into two separate bowls and add the egg whites to your mixing bowl one at a time. It only takes the fourth egg yolk to break and you’ll have to start again! Also saying that make sure the mixing bowl is super clean and dry!

I purchased Pumpkin Spice last year when I was visiting my parents, but if you want to make your own it’s easy using spices in your cupboard! How To Make Pumpkin Spice: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginge,  2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves




1 comment:

  1. There is something about that little curly loop at the top of a meringue that I find utterly irresistable! These look great

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