Description
Meringues are such a fun medium to decorate with- I love the unique dimension that these sweet, piped decorations add to cakes and cupcakes!
In today’s tutorial, I’ll show you how to create beautiful pumpkin meringues for a cake that would be perfect for fall birthdays, Thanksgiving, and more!
You can find the printable recipe along with additional details on my website: https://www.mycakeschool.com/blog/pumpkin-meringues-cake-tutorial/
RECIPE FOR EASY MERINGUES
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.
1/2 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.
NOTES
Meringues can be kept at room temperature in an airtight container for 3 weeks, or longer in the freezer.