clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Photography of a pumpkin pie garnished with spiced meringue cookies and pepitas.

Easy Spiced Meringue Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2¼ hours
  • Yield: About 50 small meringues 1x
  • Category: Dessert


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.

Recipe Card powered byTasty Recipes