Pumpkin Pie Meringue Cookies
Yes, believe it or not, I actually made a recipe (and took pictures … I need a real camera) before posting it! These are fantastic! I can see being able to tweak this recipe to suit whatever mood you are in (like adding cocoa powder instead of spices). With these, I started with this recipe.
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
I substituted the sugar with Splenda, then added 2 teaspoons of vanilla and 2 teaspoons of pumpkin pie spice, which I had mixed with the Splenda. I KNOW I didn’t beat the egg whites long enough (I never do or I over-beat them) and this is MAYBE the second time I’ve used a piping bag. Also, I never have parchment paper. They don’t carry it at the stores I usually go to and I don’t feel like it’s important enough to make a special trip to buy. So, these were baked on an insulated cookie sheet (I sure do love these … they were a gift from my in-laws right after we first got married). Obviously I didn’t make them into bones and ended up with 33 button cookies.
One of the comments on the original recipe said they would add mint next time and that got me thinking. I have some Biosports – Xtreme Whey Strawberry protein powder that I swear tastes like strawberry Quick. I wonder how that would taste in these?