Pumpkin Meringue

By JimnShel1

Ingredients

• 1/2 C. (approx. 4-6 eggs) egg whites at room temperature
• 1 t. vinegar
• 1 t. vanilla extract
• 2 C. sugar
• 1/2 t. pumpkin pie spice
• 1/2 C. cooked pumpkin pureed (not pie filling)

Preparation

Step 1

Preheat oven to 275 degrees.

Beat egg whites in metal or ceramic bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.

Place the pumpkin puree in a small bowl. Fold in 1/3 of the egg white mixture to lighten the pumpkin. Pour back into the whipped mixture and gently fold in. Be very gentle so that you don’t deflate the egg whites. This batter should stand up to a spoon and not be at all runny.

Grease 2 cookie sheets and place large spoonfuls of the stiff batter close together to form large circles about the size of a fruit cup.

Bake in preheated oven 1 hour. Turn oven off and let cool completely before opening the door.

Remove carefully with a spatula. The shells will crack a bit allowing plenty of room for the compote or ice cream or both!