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
Ingredients
- 2 egg whites
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon ground nutmeg
Instructions
- In a medium pot, combine egg whites and maple syrup
- Turn flame on to lowest setting possible
- Using a hand blender with whisk attachment, whisk 4-5 minutes, until stiff glossy peaks form
- Blend in spices
- Fit a pastry bag with a ⅜-inch round tip (ateco #804) and fill bag with meringue
- Pipe meringue kisses 1-inch in diameter onto parchment paper lined baking sheets
- Bake at 200°F for 2 hours
- Allow to cool for 1 hour
- Serve
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!
Noe says
Tried these tonight but ran into a little problem getting the stiff peaks! I can usually get them for other things so I’m wondering if it was the maple syrup. Would a pinch of salt help them at all?
They taste great otherwise!
Elana Amsterdam says
Hi Noe,
I’ve made these dozens of times without issue getting the peaks to whip. I recently read this fantastic tutorial on whipping egg whites to stiff peaks here:
http://www.seriouseats.com/2014/10/is-it-true-not-to-get-yolk-in-egg-whites.html
As you can see, the likely culprit is an escaped bit of egg yolk in the whites.
Elana
Noe says
That’s very helpful. Thanks! I’ll give it another shot this weekend.
doran03Donna says
Where’s the pumpkin?
DebbieCarr says
Elana, I am shocked to learn you don’t have a stand mixer. I killed two hand mixers. I don’t know how I lived without mine for 40 years! It is a pain to store I have to admit.
Organic Superfoods says
Paleo meringues mmmm.
Meringues were always a favorite treat of mine growing up.
Lauren says
Wow these sound incredible! Every night no fail I am searching the house for cookies I have wisely not stocked. But these meringues sound perfectly delicious and guilt free.
Nancy says
These sound wonderful, traveling now, so I don’t have a mixer but these will be on my ‘to make’ list as soon as we get back home. Yum!
Pam Solomon says
My husband would devour these cookies! Thanks for posting this recipe! I have to try this one.
Suzanne Williams says
Wow this recipe looks yummy. I’m going to try this tomorrow night. My paleo friends are coming over tomorrow and I think this will be a good addition to what I’m going to prepare for them.
Shirley @ gfe & All Gluten-Free Desserts says
I love that you don’t have a stand mixer, dear! I had one for years and only used it once or twice and just gave it away recently. A wooden spoon works for most of my recipes, but I’d use my hand mixer for this one. Love meringues in general and your pumpkin meringues look and sound perfect! Also, great tip on the honey. Sometimes it is too strong. I’ve even found that maple syrup gets stronger the next day–and is not quite as “nice”–in some recipes.
xo,
Shrley
Aili Galasyn says
I shall try these next week. Tomorrow will be grape jelly making day. The dripping juice already smells wonderful!
Aili Galasyn