Ingredients:

  • 4 large (120g) room-temperature egg whites
  • 3/4 cup (150g) superfine sugar
  • 1/4 tsp (1g) cream of tartar
  • 1/8 tsp (0.5g) fine sea salt
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (0.5g) ground cinnamon
  • 1/8 tsp (0.2g) ground ginger
  • 1/8 tsp (0.2g) ground nutmeg
  • 1 tbsp (8g) cornstarch

Instructions:

  1. Preheat oven to 225°F (105°C) and line baking sheets with parchment paper. Wipe the mixing bowl and whisk with a paper towel dampened with lemon juice to ensure they are grease-free.
  2. Beat the egg whites, cream of tartar, and salt on medium speed until frothy.
  3. Gradually add the superfine sugar one tablespoon at a time, increasing the speed to high. Whip until the mixture is glossy and forms stiff, standing peaks.
  4. Sift the pumpkin pie spice, ground cinnamon, ground ginger, ground nutmeg, and cornstarch together.
  5. Gently fold the sifted spice blend into the meringue using a rubber spatula until the color is uniform, being careful not to deflate the air bubbles.
  6. Pipe the meringue onto the baking sheets in pumpkin shapes (round base with a slight peak). Use a toothpick to create vertical ridges.
  7. Bake for 90 to 120 minutes until the meringues peel away easily from the parchment paper.