Yields:
1 Serving
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr
Hello everybody! Welcome back to a new and exciting post. Today is the start of a brand new series dedicated to all things Halloween. There will be some cute things, some scary things and some gross and nasty things so get ready.
Today’s post is a cuter recipe. Still spooky but not as scary as the things I have planned for you in the future. As always this recipe is lactose free. Please enjoy this recipe for delicious spooky pumpkin meringues perfect for Halloween.
Ingredients
Adjust Servings
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Meringue
- Piping Tips
- Gel Food Colouring
Instructions
- Preheat your oven to 90C.
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The bowl that you are whisking the egg whites in must be completely dry and grease free.
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Make sure the egg whites are cold. Start whisking the egg whites until they become foamy.
- Add the cream of tartar and salt.
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Continue whisking and gradually add the sugar 1 tablespoon at a time. You will see the meringue change in shape and texture. I personally lovely the transformation.
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Keep whisking until the mix is thick and glossy. Test the mixture by rubbing a small amount between your fingers. If it feels grainy then keep whisking. It should be at stiff peaks.
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- Stir in the vanilla extract.
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Get your baking trays and place a tiny amount of meringue in each corner, place the baking paper on top. The baking paper will stick and not move around when you are doing the piping.
- Spoon a few tablespoons (2 or 3) of the meringue into one spare bowl. Spoon a few more tablespoons (3 or 4) into the second bowl.
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Place a few drops of brown food coloring into the first bowl. Mix well but be careful not to mix too much and collapse the meringue. Place a few drops of the green coloring into the second bowl. Again mix well but be careful to mix it too much so it collapses the meringue.
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There should be a fair amount of meringue left in the mixing bowl. Add the orange food coloring and mix.
- Fit each piping bag with a piping tip. Spoon the meringues into the right bag. Use the section below to guide you. It is easier to place the bag into a glass and then fill it up. Wilton 8B – Orange meringue Ateco tip 12 – Brown meringue Ateco tip 4 – Green meringue Ateco leaf tip 353 – Green meringue
- The first step to our little pumpkins is to make the actual pumpkin base. Grab the bag with the orange meringue. Keep the bag tight and straight. Position directly above. Squeeze the mixture out, try not to shake or move. When it has reached the desired shape stop piping and pull straight up.
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Keep piping more little pumpkins across the two baking trays. Try to make each one the same size. Also they are okay to pipe closely together as long as they don’t touch. If you see any large bubbles don’t panic. Simply grab a skewer and gently close the gap.
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Now we need to pipe the little vine. Grab the green meringue with the number 4 tip. Pipe a little squiggle on one side of each meringue starting from the center and going down the side.
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Moving on to the leaf. Pipe two little leaves on the opposite side of the vine. Again starting from the center and dragging the leaf out. Keep going until all the meringues have little leaves.
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The final step is to pipe the stem. This will go into the center of the pumpkin. Pipe a small dot into the center of the meringue. Ideally covering up the edges of the vine and leaves so they look all connected.
- Bake in the oven for one hour & 30 minutes. When the time is up turn off the oven. DO NOT OPEN THE OVEN. Leave the door closed and allow the meringues to cool down completely. This could take a few hours. Transfer the meringues into an airtight containers.
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Serve, devour and enjoy. A little tip is to crush up oreos so it looks like dirt and place the meringues on top.
