Pumpkin Meringues Cake Tutorial
Meringue pumpkins give beautiful dimension and detail to this elegant fall cake! You will love how simple the meringues are to create.
Servings: 5
Equipment
Ingredients
For the Meringues
- 4 egg whites
- Pinch of salt we used popcorn salt because it is finer
- ¾ cup super fine sugar (If you do not have this you can make your own by processing granulated sugar in a food processor or bullet blender.)
- ½ teaspoon (2g) clear vanilla (real vanilla will change the color)
- 1 cup powdered sugar sifted
Other Tools
- Piping Tips: We used a 1M large star- 2D is a good option also, star tip 16 (or any small star or round tip) for stems.
- Disposable Piping Bags
- Coloring Gels: We used Americolor Orange Avocado Green, Leaf Green, Ivory, Chocolate Brown
- Parchment Paper
- Cookie Sheet
Instructions
- You'll want to use the lowest rack position in your oven. Preheat to 175 degrees F
- Line baking sheet with parchment paper.
- It is very important that your mixing bowl & whisk attachment/beaters are completely clean & free of grease so that the egg whites whip up properly.
- In your mixing bowl, beat the egg whites & salt at medium-high speed (using whisk attachment) until foamy and soft peaks form (about 50 seconds).
- Gradually add the super fine sugar and vanilla while mixing at medium speed. Follow with the powdered sugar (reduce speed as needed to prevent a cloud of powdered sugar!). Return to medium high speed until stiff peaks form. ***See Notes section below
- To tint the meringue, spoon it into smaller bowls and gently fold a different color into each.
- Pipe the pumpkin shapes onto a parchment-lined cookie sheet. We piped a few leaves also.
- Bake for 2 hours (lower rack of the oven) or until meringues are dry and easily moved. Turn oven off but leave the pan in the oven for an additional hour to cool.
- Once they are completely cooled, store in an airtight container away from strong lighting or sunlight. Light could cause the colored meringues to fade.
Video
Notes
Meringues can be kept at room temperature in an airtight container for 3 weeks, or longer in the freezer.
Meringues can be effected by humidity. Try to avoid whipping up a batch of meringue on very rainy or humid days as the moisture in the air can be absorbed by the delicate egg white & sugar mixture, preventing it from whipping up properly. Also, after baking, meringues may soften slightly in humid conditions.