Pumpkin Spice Meringue Cookies with Pecans

Pumpkin Spice Meringue Cookies with Pecans

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¼ cup hot water
Bigelow® Pumpkin Spice Tea Bags
Egg whites from 2 large eggs, at room temperature
½ teaspoon Cream of Tartar
½ cup superfine sugar
¼ cup chopped pecans (or walnuts)
Parchment paper

Yield: Makes 24 cookies


Mint Medley Meringues:
Mint Medley Herb Tea for the Pumpkin Spice, and substitute crushed peppermint candies (or candy canes) for the pecans.

Ginger Spice Meringues: Substitute Ginger Snappish Herb Tea for the Pumpkin Spice, and finely chopped crystallized ginger for the pecans.


In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool.

Preheat oven to 275º and place rack on middle setting. Line a large baking sheet with parchment paper.

Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high.

Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don't over-beat...the mixture should look glossy, not dry.

Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily.

Cool completely on a wire rack before storing in an airtight container on the countertop.

Note: Superfine sugar is sometimes sold as "castor" or "caster" sugar and is available in the baking section in most supermarkets. You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.

Note: High humidity can sometimes affect the results of this recipe. Dry days are best to make meringues.

Nutritional Information:

Serving Size: 1 cookie

Nutritional Information Per Serving Percent of Daily Value
Calories 26
 Protein  0.4 grams 1%
 Carbohydrate  4 grams 1%
 Total Fat  0.8 grams 1%
 Alcohol  0 grams
 Cholesterol  0 milligrams 0%
 Saturated Fat  0.07 grams 0%
 Monounsaturated Fat  0.5 grams
 Polyunsaturated Fat  0.2 grams
 Trans Fatty Acid  0 grams
 Total Dietary Fiber  0.1 grams 0%
 Total Sugar  4 grams
 Percentage of Calories 
 Protein  6%
 Carbohydrate  66%
 Total Fat  28%
 Alcohol  0%
 Vitamins & Mineral 
 Sodium  5 milligrams 0%
 Potassium  20 milligrams 1%
 Vitamin A   0.06 Retinol Equivalent 0%
 Vitamin C  0.01 milligrams 0%
 Calcium  1 milligrams 0%
 Iron  0.04 milligrams 0%
 Vitamin D (ug)  0 micrograms 0%
 Thiamin  0.01 micrograms 1%
 Riboflavin  0.01 milligrams 1%
 Niacin  0.02 milligrams 0%
 Pyridoxine (Vitamin B6)  0 milligrams 0%
 Folic Acid  0.4 milligrams 0%
 Cobalamin (Vitamin B12)  0 micrograms 0%
Nutritional Recipe Features
Low in Sodium
Low in Cholesterol
Dairy Free
Soy Free
Low in Fat



Pumpkin Spice Meringue Cookies with Pecans

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