Pumpkin Butter Cookies
Easy 15 minutes light and airy pavlova loaded with pumpin flavors
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 5 Large Egg Whites ((150g / 5 oz))
- 1 1/2 Cups Sugar ((300 g / 11 0z))
- 1 tsp Cornstarch
- 1/2 Cup Pumpkin Butter
Instructions
- 1
Preheat oven to 200F. Line 2 cookie sheet pans with parchment paper and set aside.
- 2
In a large mixing bowl, place the egg whites and sugar and mix to combine.
- 3
Place the bowl over a pot filled with simmering water (the water should not touch the bottom of the bowl) over the stove on low-medium heat.
- 4
While constantly beating, allow the egg whites mixture to reach 150F*.*See recipe notes.
- 5
Remove the egg whites mixture from the double broiler and place in a bowl of a standing mixture, beat on high.
- 6
Beat for 2 minutes, stop to add the cornstarch.
- 7
Keep beating on high until a cool, stiff, and shiny meringue has formed.
- 8
Have 2 regular soup spoons on hand. With one scoop some meringue and using the back of the second drop the meringue on the prepared baking sheet.Leave 2" between each meringue "mountain."
- 9
Place 1 tsp of pumpkin butter at the center top of each meringue, and using a toothpick gently stir the pumpkin butter into the meringue to create swirls.
- 10
Bake for 2 hours and allow the pavlovas to completely cool before removing from the pan.