Tis' the season for all things pumpkin!
My favorite time of year, and as some of my friends would say its also the time of year where i accept the challenge of living off of pumpkin everything!Aha, so it would seem.
My lovely friend Rachel over at Up Your Cupcake pointed this out last night by posting this on my facebook wall.
Im extremely guilty!
So of course I have been busy creating pumpkiny goodness in my kitchen. This first pumpkin installment of the 2014 autumn season is in the form of a re-creation that you've seen here before. Meringue Cookies! These by far are my favorites right now. I was a little anxious to make these considering the unstableness of a meringue. Fortunately it was alot easier than i thought, just took a little more time. My sister & I enjoyed these with some Pumpkin Coffee. It went very well together as you can imagine. So here it is! Enjoy, share, & feedback is always welcome! Have a Peaceful Day!
Ingredients:
4 egg whites
1 Heaping Tbsp Pumpkin Puree'
2 Tsp Cream of Tartar
3/4 cup sugar ( I tend to use less because I like mine less sweet)
Directions:
Preheat oven to 225
Whip egg whites on low until frothy, then add Cream of Tartar slowly.
Continue to whip on low until soft peaks form. Slowly add sugar & Pumpkin Puree.
Turn to medium speed & continue to whip until stiff peaks form & will stand up on their own.
Spoon mix onto cookie sheet lined with parchment paper & bake for 2 - 3 hours. Let cool for 1 hour before eating.
Turn to medium speed & continue to whip until stiff peaks form & will stand up on their own.
Spoon mix onto cookie sheet lined with parchment paper & bake for 2 - 3 hours. Let cool for 1 hour before eating.
Enjoy the pumpkiny goodness!
