Halloween Pumpkin & Ghost Meringue Cookies


These meringue cookies are simple to make and a perfect Gluten-free treat for Halloween! 

STEP 1: Place egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high for 3-4 minutes until soft peaks form.

STEP 2: Slowly add in granulated sugar 1 Tbsp at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.

STEP 3: Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.

STEP 4: Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.

STEP 5: Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles!

STEP 6: To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth.

STEP 7: Bake for 60-70 minutes at 220 degrees. Turn off oven and allow meringues to sit in the oven for an additional 60 minutes.

Serve & Enjoy!  For full recipe and instructions follow the link below!

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