- 4 egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- 1 Cup Zulka sugar
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- Pumpkin Mousse
- 3 Cups heavy whipping cream, divided
- 1-15oz. can pumpkin puree, not pie filling
- 3/4 Cup Zulka sugar
- 1 teaspoon pumpkin pie spice
- 1 Tablespoon vanilla
from Luci’s Morsels
(yields 24-30 meringues)
Directions for the meringues
- Preheat oven to 250 degrees. On a piece of parchment paper, outline meringue discs with pencil (roughly 2-inches in diameter).
- In a stand mixer fitted with whisk attachment or large bowl with hand blender, whisk egg whites on medium speed until frothy. Add in cream of tartar. Beat on medium-high until soft peaks form and hold. Add sugar one tablespoon at a time, letting it mix in thoroughly. Beat until stiff peaks form. Each step will take a few minutes, with step two being the longest. (see step-by-step photos). Add in pumpkin pie spice and vanilla.
- In small spoonfuls, place meringue in parchment paper circles – the flatter the better. Using two spoons helps with shaping. Place in oven. Bake for one hour. Turn oven off and let cool in oven for at least one hour (can do overnight). DO NOT open the oven during the initial hour cool down.
Directions for the mousse
- Combine 1 cup of heavy cream, pumpkin, sugar, and pumpkin pie spice in sauce pan over medium heat. Simmer for five minutes. Cool completely and chill until just before serving.
- Whip remaining two cups heavy cream and vanilla until soft peaks form (see photos here). Fold whipped cream into pumpkin mixture.
- Just before serving, top mini meringues with pumpkin mousse. Sprinkle with cinnamon. Meringues will begin to soften under mousse.
*alternative serving suggestion: top mouse with mini meringues in large dish or as individual servings.
mousse recipe adapted from Food Network