Pumpkin Spice Meringues

Pumpkin Spice Meringues

My teenage boys love these Pumpkin Spice Meringues. They plowed through batch after batch as I tested them. Yes, the boys are not only cookie lovers, they are meringue cookie lovers and devour my baking recipes. Right now they are asking for my Paleo Pumpkin Pie a couple of times each week. Of course I oblige! I am completely obsessed with pumpkin recipes, and especially pumpkin desserts now that fall is here.

The recipe for these Paleo Pumpkin Spice Meringues went through several iterations. The winning recipe is the one featured below in the grey box. Runner up, and a very close second, was a batch of Pumpkin Spice Meringues that had one-quarter teaspoon each of ginger and nutmeg, plus a pinch of cloves –all of the other ingredients stayed the same. This, more spicy formulation was the adult favorite. However, it was a bit too spicy for the boys, although they ate them all up just as greedily.

So here’s my advice, if you like spicy food and are craving antioxidant rich, warming spices such as cinnamon, ginger, and nutmeg, use the aforementioned measurements for your pumpkin spice meringues. If not, go with the regular recipe below.

Pumpkin Spice Meringues

print

  1. In a medium pot, combine egg whites and maple syrup
  2. Turn flame on to lowest setting possible
  3. Using a hand blender with whisk attachment, whisk 4-5 minutes, until stiff glossy peaks form
  4. Blend in spices
  5. Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue
  6. Pipe meringue kisses 1-inch in diameter onto parchment paper lined baking sheets
  7. Bake at 200° for 2 hours
  8. Allow to cool for 1 hour
  9. Serve

Makes 50

This recipe for Pumpkin Spice Meringue cookies is based on a Meringue Frosting recipe in my first book, The Gluten-Free Almond Flour Cookbook. Please note, You don’t have to use a pastry bag for this recipe. You can drop the batter a spoonful at a time onto a parchment lined baking sheet, which might not look as nice, but will be quick and easy.

Another relevant note, these meringues do not taste nearly as good when made with honey. Although they work with honey in place of the maple syrup, it creates a strong, cloying flavor. They are much better with maple syrup. According to Martha Stewart, meringues can be made 5 days ahead and stored in a cool, dry place at room temperature. And although Martha uses a stand mixer to make her meringues, I simply use the whisk attachment on a hand blender to make these. In fact, I don’t own a stand mixer.

As you know I am a big fan of all things paleo and pumpkin spice. If you are too, try my Pumpkin Spice Latte and take a look at all of my Pumpkin Recipes!

Gathered Table

Mary Egan and Michael Pollan

Gathered Table is an incredibly dynamic electronic meal planning service that you don’t want to miss out on! Founded by my friend Mary Egan, (pictured above with Michael Pollan) it is the culmination of her Ivy League MBA, decades in the business world, and her experience as a busy, working mother of three children. Mary is the ultimate multitasker! Gathered Table is the brainchild of Mary’s creativity and efficiency all wrapped up in one incredible product.

I met Mary on the ... read more →

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup of red kuri squash. When the weather gets a little chilly I tend to bake a pumpkin or squash a couple of times per week ... read more →

Paleo Bagels

paleo bagels

Paleo Bagels are perfect for a festive low-carb brunch. They’re fantastic toasted, then topped with smoked salmon and scrambled eggs, along with tomato or cucumber. If you can consume dairy, Paleo Bagels are wonderful with organic cultured cream cheese.

When I went grain-free in 2001, I thought my love affair with bagels had come to an end. But these grain-free bagels from my third cookbook, Paleo Cooking from Elana’s Pantry, have made that thought a moot point. Paleo Bagels also make ... read more →

Start the Day with Hot Water and Lemon

Start the Day with Hot Water and Lemon

How do you get yourself going each day? Do you drink coffee first thing in the morning? Do you eat food shortly after you wake up? Do you workout right away?

Since my Ayurvedic training in the early 1990’s I have made sure to start the day with hot water and lemon. I thought this ritual was something that most people did until I started asking around. One person told me that she drank green tea first thing, another said he ... read more →