Pumpkin Meringues
These cute little pumpkin meringues are a whimsical, melt-in-your-mouth treat for autumn parties and seasonal gatherings.
These pumpkin meringues are light, crisp, and irresistibly cute – shaped and decorated entirely from meringue to look like tiny pumpkins. They make a charming addition to any autumn dessert spread, whether for Halloween, Thanksgiving, or just a seasonal treat.
With a little food colouring and some simple piping, you can transform a classic meringue cookie into a festive centrepiece.
Tips for Best Results
- Use gel colouring to keep the meringue firm — liquid food colouring can make it too runny.
- Ensure your bowl and beaters are completely grease-free before whipping egg whites.
- Bake on a dry day for the best crisp texture. Humidity can make meringues sticky.
- Add sugar gradually to fully dissolve it and avoid a gritty texture.
- Make all your pumpkin bodies first, then pipe stems and leaves to work efficiently.
Ingredients & Substitutions
- Egg whites – Room temperature whites whip up better. Fresh or carton egg whites can be used.
- Cream of tartar – Helps stabilise the meringue. If unavailable, use 1 tsp lemon juice or white vinegar.
- Salt – Balances sweetness and enhances flavour.
- Granulated sugar – Essential for sweetness and structure. Do not replace with liquid sweeteners.
- Vanilla extract – Adds flavour; almond extract also works for a different twist.
- Orange gel food colouring – Creates the pumpkin body.
- Brown gel food colouring – For the stems; if you don’t have brown, mix red and green gel colours, or just use more green.
- Green gel food colouring – For leaves and vines; swap for leaf green or moss green shades if preferred.
Looking for More Fall Desserts?
Check out more of my favourite fall dessert recipes!
Indulge with mini pecan pie cheesecakes featuring a nutty graham cracker crust, smooth and creamy cheesecake, and a gooey pecan topping.
Make this delicious Fall treat with our easy recipe! Lightly spiced and perfectly creamy, these pumpkin cheesecake bars are sure to be a hit.
Learn how to make your own delicious pumpkin filled donuts that are perfect for an autumn afternoon snack or a festive Thanksgiving treat!
Pumpkin Meringues
Yields: About 36 small meringues | Prep time: 25 minutes | Cook time: 1 hour | Cooling time: 2 hours
Ingredients:
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Orange gel food colouring
- Brown gel food colouring
- Green gel food colouring
Directions:
- Preheat oven to 225°F (105°C). Line two baking trays with parchment paper.
- In a completely clean, grease-free mixing bowl, add the egg whites, cream of tartar, and salt. Beat on low speed until foamy.
- Increase speed to high. Add the sugar gradually, 1 tablespoon at a time, mixing for about 15 seconds between each addition.
- Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers – if it feels gritty, keep beating until smooth.
- Beat in the vanilla extract.
- Scoop out about 1/4 cup of the meringue into one small bowl and tint it brown (for stems). Scoop another 1/2 cup into another small bowl and tint it green (for leaves/vines). Tint the remaining meringue orange.
- Transfer the orange meringue to a piping bag fitted with a large round or star tip. Pipe small domes (about 1½ inches wide) onto the prepared baking trays. Use a toothpick or knife to create vertical ridges, giving each dome a pumpkin shape.
- Transfer the brown meringue to a piping bag fitted with a small round tip and pipe short stems on top of each pumpkin.
- Transfer half the green meringue to a piping bag fitted with a small round tip, and the remaining to a piping bag fitted with a small leaf tip. Pipe small leaves and curly vines next to each stem.
- Bake for 1 hour. Turn off the oven and let the meringues cool inside with the door closed for 2 hours or until completely dry.
- Store in an airtight container at room temperature for up to 1 week. Keep away from humidity.
Pumpkin Meringues
These cute little pumpkin meringues are a whimsical, melt-in-your-mouth treat for autumn parties and seasonal gatherings.
Ingredients
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Orange gel food colouring
- Brown gel food colouring
- Green gel food colouring
Instructions
- Preheat oven to 225°F (105°C). Line two baking trays with parchment paper.
- In a completely clean, grease-free mixing bowl, add the egg whites, cream of tartar, and salt. Beat on low speed until foamy.
- Increase speed to high. Add the sugar gradually, 1 tablespoon at a time, mixing for about 15 seconds between each addition.
- Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers – if it feels gritty, keep beating until smooth.
- Beat in the vanilla extract.
- Scoop out about 1/4 cup of the meringue into one small bowl and tint it brown (for stems). Scoop another 1/2 cup into another small bowl and tint it green (for leaves/vines). Tint the remaining meringue orange.
- Transfer the orange meringue to a piping bag fitted with a large round or star tip. Pipe small domes (about 1½ inches wide) onto the prepared baking trays. Use a toothpick or knife to create vertical ridges, giving each dome a pumpkin shape.
- Transfer the brown meringue to a piping bag fitted with a small round tip and pipe short stems on top of each pumpkin.
- Transfer half the green meringue to a piping bag fitted with a small round tip, and the remaining to a piping bag fitted with a small leaf tip. Pipe small leaves and curly vines next to each
stem. - Bake for 1 hour. Turn off the oven and let the meringues cool inside with the door closed for 2 hours or until completely dry.
- Store in an airtight container at room temperature for up to 1 week. Keep away from humidity.
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Nutrition Information:
Yield:
36Serving Size:
1 meringueAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
