How to Bake Meringue Cookies With Pumpkin Filling

Makes: 3 dozen

Preparation time: 30 mins

Cooking time: 1 hour 40 mins

Ingredients needed to make Meringue Cookies With Pumpkin Filling:

For the meringue cookies:

• 2 egg whites
• 2 tsp instant espresso powder
• ¼ tsp vanilla extract
• 1/8 tsp cream of tartar
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• ½ cup superfine sugar

For the filling:

• 2 cups icing sugar
• 1 tbsp cream
• 2 tbsp pumpkin puree
• ¼ cup unsalted butter, softened
• ½ tsp vanilla extract

Cooking instructions for Meringue Cookies With Pumpkin Filling:

• Warm up your oven to 175 degrees F and spread parchment papers across two baking sheets.
• Dump the sugar, ginger, cinnamon, nutmeg, cloves and espresso into a medium bowl and give it a nice stir to mix well.
• Add the egg whites in a bowl attached to a stand mixer, and whisk them together until they become light and frothy.
• Stir in the cream of tartar and continue to whisk the mixture until it form soft yet firm peaks.
• Fold the seasoned sugar mixture gradually into the whisked egg, adding small amount at a time and beating them into the mixture after every addition.
• Once all the sugar mixture is incorporated into the mixture, continue to whip it at high speed until they form stiff, shiny peaks.
• Spoon the meringue into a piping bag, fitted with a plain nozzle and pipe small mounds of meringue onto the lined baking sheets, spaced an inch apart.
• Bake the meringue cookies for about 1 hour 40 minutes or until they become crunchy but don’t brown.
• Switch off the oven and leave the cookies inside to keep warm.
• Meanwhile, to make the filling, add a large splodge of butter into a medium bowl and whisk until they become creamy.
• Beat in half of the icing sugar until well combined and add a splash of vanilla to the mixture.
• Give it a nice stir and sprinkle rest of the sugar into it while whisking the mixture at the same time, until it turns light ad fluffs up.
• Fold in the pumpkin puree, followed by the cream and beat until they are mixed thoroughly into a uniform mixture.
• Remove the cookies from the oven and spread a tsp of the filling across the flat surface of one cookie.
• Cover it up with another cookie to make a sandwich and place it on a serving platter.
• Make rest of the cookie sandwiches in a similar fashion and dust the entire batch with ground cinnamon.
• Serve right away.

Last Updated on January 31, 2013 by