Remember how easy it is to make meringue cookies? Add a little food coloring and you can make some fun pumpkins for an attractive table place setting or for a dessert platter.
Just make the
meringue cookie recipe (skip the chocolate part), beat in a little food color at the end (paste is better than liquid for this) and use a cake decorating set or a zip baggie with the corner cut out. I used a cake decorating bag without a tip for the pumpkin part by making vertical curves/lines like the curves on a real pumpkin. A round tip was used for the stem and vines and I added leaves with a leaf tip.
Make as big a batch as you wish. Remember the basic porportion of 1/4 c. sugar, 1 egg white and 1/8 t. cream of tarter.
Mine ended up to be about 2 1/2 inches wide. Since these are a little bigger of a cookie, set oven on 225 degrees F and leave in the oven a little longer to dry out.
Have fun creating!
