Cookies Dessert Gluten free

Pumpkin Meringue Cookies

These cookies have only two main ingredients: sugar and egg whites.

I made these perfectly in time for Halloween celebrations.
These are healthy cookies you can eat when you crave anything sweet.

When I first tasted them, I disliked them as they where too sweet for my liking. I have adjusted the sugar. These are Italian meringue cookies. Once you master the art of making meringues you can make macarons, Baked Alaska, and buttercream easily with this recipe.

I used a special piping tip to make these cookies. Which keeps them hollow in the center. You can fill them with fruit, crème fraîche and serve as pavlovas too.

Tips for a successful meringue:

The eggs separate best when cold and the egg whites whip best at room temperature.

The egg whites triple in volume if beat in a copper bowl.

Anytime before whipping an egg white, wipe the bowl and the whisk attachment with some vinegar to clean any fat residue which will prevent egg whites from forming a stiff peak.

I prefer gel food color because it doesn’t add extra water to the meringue.

The key to make a crispy meringue is to bake it on a very low temperature.
Humidity plays an important role while making this cookies. Do not bake these cookies on a humid day.

Instead of a sultan tip you can use star tip.

While piping the cookies leave 1 1/2 to 2 inches of space in between the cookies.

Yields: 20 cookies

Prep time: 15 minutes

Bake time: 1 hour 15 minutes

Rest time : 1 hour

Total time : 2 hours 30 minutes


You will need:

  • 2 egg whites
  • 2/3 cup granulated sugar
  • 2 tbsp water
  • 1/4 cream of tartar
  • 1 tspVanilla extract
  • Orange food color
  • Brown/ green food color


  1. Preheat the oven to 200 F.
  2. Keep 1 tbsp of sugar aside. In a small sauce pan, add sugar, and 2 tbsp of water place on the stove on medium high flame.
  3. Stir once in the beginning and don’t touch the sugar syrup till bubbly.
  4. While the syrup is boiling, beat the egg whites on a medium high in a stand mixer or by a hand held beater.
  5. Once the egg whites are frothy, add cream of tartar and beat the mixture for a few seconds then add 1 tbsp of sugar to egg whites gradually.
  6. Keep an eye on the sugar syrup.
  7. Boil the syrup till it is has a consistency of a soft ball or till the candy thermometer reads 240 F.
  8. Increase the speed of the mixer and beat the egg whites till it has a soft peak.
  9. With the mixer running, pour the hot syrup onto the egg whites in a steady stream. Beat the egg whites till it forms a stiff peak. Add vanilla extract.
  10. In 1/4th cup of the meringue, add brown or green food color and mix gently till it incorporates well. Fill in the piping bag with the No. 3 piping tip.
  11. Add orange food color to the remaining meringues.
  12. Place a sultan protruding piping tip into the piping bag.
  13. Pipe the cookies on a baking tray lined with parchment paper.
  14. Once all the cookies are piped with the sultan tip in varying sizes, use the brown or green piping bag to make the stem of the pumpkin.
  15. Bake for 1 hour 15 minutes. Or, till the cookies lift easily off of the parchment paper, they are ready.
  16. Switch off oven, leave the cookies in the oven for another half and hour leaving the oven door slightly open.
  17. Store in an air tight container for 2 days.


By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.