These fall spiced meringues are the perfect tiny treat or addition to pumpkin pie!
4 egg whites
¾ teaspoon pure vanilla extract
1/8 teaspoon salt
¾ cup granulated sugar
2 teaspoons corn starch
½ teaspoon cinnamon
½ teaspoon nutmeg
Raw pepitas (optional)
Heat oven to 225°F. Line two baking sheets with parchment paper.
Whip egg whites, vanilla, and salt in a stand mixer on high until soft peaks form.
Meanwhile, whisk together sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
With mixer on medium, slowly add sugar mixture until combined. Increase speed to high and whip until stiff peaks form, about 45 seconds.
Transfer meringue (whipped egg white mixture) to a piping bag fitted with a wide round tip. Pipe 1-inch dollops or teardrop shapes (about 1 tablespoon) onto prepared baking sheets.
Arrange pepitas around base of piped meringues, and bake 1 hour. Turn oven off and keep meringues in oven to dry for 1 hour.
Store meringues in an air-tight container until ready to eat or decorate pie.