MINI MERINGUE PUMPKINS
Cast a sweet spell over your Halloween party guests by making a pumpkin patch's worth of treats. It's easy to use this basic meringue recipe spiced with pumpkin flavor to scare up fun cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add pie spice and vanilla. , Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1-1/2-in.-diameter pumpkins onto parchment paper-lined baking sheets. In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins. , Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. , Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
MINI MERINGUES
These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.
Provided by K.SUTTON
Categories Desserts Cookies Meringue Cookies
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g
MERINGUE GHOSTS AND PUMPKINS
A couple of easy piping techniques transform a simple meringue into spooky ghosts, pumpkins and jack-o'-lanterns for Halloween. You'll need some orange and green food coloring; make sure they're not oil based, since fat can make a meringue deflate.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 25 to 30 meringues
Number Of Ingredients 8
Steps:
- Preheat the oven to 225 degrees F.
- Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and salt and increase the mixer speed to medium high. Gradually add the sugar while mixing, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Mix in the vanilla extract.
- Remove 1/4 cup of the meringue to a small bowl and stir in 2 drops of green gel food coloring until fully incorporated. Transfer to a piping bag fitted with a small round tip.
- Transfer half of the remaining meringue to a piping bag fitted with a large round tip. Set aside.
- Add 4 drops of orange gel food coloring to the meringue still in the mixer bowl and mix until incorporated. Dip a toothpick or skewer into the bottle of orange gel food coloring and drag 3 or 4 lines of food coloring lengthwise along the inside of a piping bag fitted with a large open star tip, spacing the lines apart evenly. Transfer the orange meringue to this piping bag.
- Pipe a dot of meringue in each corner of a baking sheet and press a sheet of parchment paper on top, using the dots to keep it in place. Make ghosts by piping the white meringue into small mounds on the parchment, alternating pressure on the piping bag to create two or three stacked mounds for each ghost. Carefully press two mini chocolate chips, flat-side out, to make eyes for each ghost. Press another mini chocolate chip, pointy-tip up, in each of a few ghosts to make a mouth.
- Make pumpkins by piping the striped orange meringue into small mounds, making sure to hold the piping tip far enough above the baking sheet so that they have some height. Pipe leaves and stems with the green meringue on top of each pumpkin. Carefully press mini chocolate chips, pointy-tip up, into some of the pumpkins to make the eyes and a nose. Line up 4 or 5 chips the same way to make a mouth for each jack-o'-lantern.
- Bake the meringues for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 2 hours 30 minutes more to fully dry out.
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
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Cuisine AmericanEstimated Reading Time 6 minsCategory Dessert
- With a clean Kitchen towel, or paper towels, make sure there is no grease, fat, water, or anything else in the mixing bowl, as that may keep the egg whites from whipping into stiff peaks.
- Place the egg whites in the mixing bowl of a stand mixer, add the cream of tartar, and salt, and mix on Medium until you see a lot of little bubbles forming across the egg whites.
- Turn your mixer up one speed, and you'll see more little bubbles. Add the Vanilla, and Sugar one Tablespoon at a time, beating after each addition until all the Sugar is added, and dissolved.
- Turn the mixer on high, and beat the egg whites with the Whisk attachment until they form thick stiff glossy peaks, about 5 - 7 minutes - (see photo). Turn the mixer off once the egg whites are at this stage. If you're adding food coloring, ONLY use Gel food coloring,
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