This is a standard French meringue with a fun twist – pumpkin! Well, both pumpkin and pumpkin spice, making it slightly pumpkin flavored, but perfect for swirling on top of cakes, piping onto small holiday treats, or piling onto ice cream and torching into a Baked Alaska. This Pumpkin Meringue recipe does make a hefty amount of meringue, so be warned. But the marshmallow-fluff texture and the pumpkin-spiced flavor will have you swooning.
Table of contents
What makes this a French meringue?
Great question! French meringue is not made with heat, only whipping until stiff peaks form, while other types of meringue require some cooking. This French meringue calls for you to whip the egg whites and cream of tartar, then fold in the sugar (and other pumpkin-y ingredients). That’s it! It’s so simple and definitely the easiest way to make a meringue that will impress friends and family.
What are the three types of meringue?
There are three types of meringue: Italian, Swiss and French. This recipe is a take on French meringue, but it’s worth knowing the difference between the three.
Italian meringue requires you to make syrup out of sugar and water before adding the egg whites, and then whip them into stiff peaks, while Swiss meringue requires you to use the double-boiling method to dissolve the sugar into the egg whites, and then whip the mixture. And of course, as mentioned above, French meringue only requires you to whip the egg whites, and then fold in the sugar.
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And that’s everything for this Pumpkin Meringue!
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
- 1 Stand mixer or hand mixer
- 1 butane torch optional
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon pumpkin pie spice
- 100 grams granulated sugar 1/2 cup
- 1 tablespoon pumpkin purée canned or fresh
- In a stand mixer or in a large bowl with a hand mixer, add the egg whites and cream of tartar and mix on medium speed until the egg whites become fluffy and foamy, 3-4 minutes.
- Add the pumpkin pie spice, and while continuing to mix, add the sugar one tablespoon at a time. It will begin to form a glossy, thick meringue. Continue mixing until it forms stiff peaks, 3-4 minutes.
- Reduce the mixer speed to low and add the pumpkin. Mix for only a few seconds to incorporate, then fold in the rest until there are swirls or soft orange throughout the meringue.
- Now you can use as you prefer! Toast it on top of ice cream or cookies, make small meringue cookies by baking dollops of it in the oven, or use it as a cream or topping!