Ingredients

Meringue Base

4 large egg whites
200 grams (1 cup) granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
We recommend:
For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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(12,536) Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1 $5.27 View details Prime Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack)
4.8
(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime C&H Pure Cane Granulated White Sugar, 25-Pound Bags
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For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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Coloring and Decoration

1/4 teaspoon yellow food coloring
1/4 teaspoon orange food coloring
Piping bag with tip #123
We recommend:
For yellow food coloring:
Prime Chefmaster Liqua-Gel Food Color, 10.5-Ounce, Lemon Yellow [labeling may vary]
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For orange food coloring:
Prime Chefmaster Neon Orange Liqua-Gel® Food Coloring | Vibrant Color | Professional-Grade Dye for Icing, Frosting, Fondant | Baking & Decorating | Fade-Resistant | Easy-to-Use | Made in USA | 10.5 oz
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(5,287) Chefmaster Neon Orange Liqua-Gel® Food Coloring | Vibrant Color | Professional-Grade Dye for Icing, Frosting, Fondant | Baking & Decorating | Fade-Resistant | Easy-to-Use | Made in USA | 10.5 oz $12.94 View details Prime Chefmaster Buckeye Brown Liqua-Gel® Food Coloring | Vibrant Color | Professional-Grade Dye for Icing, Frosting, Fondant | Baking & Decorating | Fade-Resistant | Easy-to-Use | Made in USA | 10.5 oz
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Instructions

Step 1

Prepare the Meringue

Start by preheating your oven to 100°C (210°F). In a clean, dry bowl, whip *4 large egg whites* until they form soft peaks. Gradually add *200 grams (1 cup) granulated sugar* and continue to beat until stiff peaks form.

Add *1/4 teaspoon cream of tartar* and *1 teaspoon vanilla extract* to stabilize the meringue. Ensure the mixture is glossy and smooth.

Step 2

Color the Meringue

Divide the meringue into two bowls. Add *yellow food coloring* to one bowl and *orange food coloring* to the other. Gently fold the colors into the meringue until fully integrated.

Spoon both colors into a single piping bag equipped with a #123 tip, taking care to create a marbled effect when piped.

Step 3

Pipe and Shape the Leaves

Line a baking sheet with parchment paper. Holding the piping bag at a slight angle, begin piping leaf shapes onto the sheet. Apply gentle pressure and move your hand in a way to mimic natural leaf contours. Continue until all meringue is used.

Step 4

Bake the Meringues

Place the tray in the preheated oven and bake for about 90 minutes, or until the meringues are fully dried and easily lift off the parchment paper. Allow them to cool completely in the oven with the door slightly ajar.

Servings

When it comes to serving these autumn meringue leaves, think of them as the **cherry on top** of your autumnal feast. Serve them on a cake stand layered with moss and tiny pumpkin lanterns for an enchanting fall centerpiece 🧚‍♀️.

**Pair your meringue leaves** with a steaming cup of spiced cider. The sweetness of the meringue harmoniously blends with the warming spices, creating a cozy treat that’s perfect for those chilly nights 🍎🍵.

Another fun idea is to **incorporate them into your dessert platters**. Imagine a caramelized apple tart adorned with sweet meringue leaves; it’s a combo that’s both **aesthetically pleasing and mouthwateringly good** 🍏🥧.

Equipment

Baking Sheet

Essential for baking your meringue leaves. Line it with parchment paper to prevent sticking and ensure easy removal.

We recommend:
Prime Paterson Paper 16" x 24" Full Size Unbleached Chromium-Free Reusable Baking Parchment Paper Sheets Commercial Bun/Sheet Pan Liners - 1000/Case - 425F - Non-Stick/Grease-Resistant
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Piping Bag

Use a piping bag with tip No. 123. Add both the yellow and orange food coloring into one bag to achieve beautiful, multicolored leaves.

We recommend:
Prime Ateco Disposable Decorating Bags, 18-Inch, Pack of 100
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Stand Mixer or Hand Mixer

A bit of patience and this trusty mixer will whip your meringue to perfection.

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White
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Variations

Gluten-Free: Luckily, meringue is naturally gluten-free, so you’re already halfway there. Ensure any added decorations or accompaniments are also free from gluten to keep everyone happy and healthy 🌾🚫.

Vegan Option: Replace the egg whites with aquafaba (the liquid from canned chickpeas) to whip up vegan-friendly meringue. While it might require a bit more whipping time, the result is just as delicious minus the eggs 🥚🚫.

Faq

  • What's the best way to ensure my meringue holds its shape?

    Beginner pastry chefs should make sure their bowl and utensils are completely clean. Any grease or residue can cause your meringue to collapse.

  • How do I know when my meringue is ready?

    Look for stiff peaks that stay upright when you lift the mixer. If the peaks are soft or droopy, keep whipping! Patience is key.

  • Why did my meringue turn out chewy?

    Intermediate bakers, make sure to dry your meringue at a low temperature for a longer period. Leaving them to cool in the oven with the door slightly open helps too.

  • Can I add flavors to my meringue?

    Absolutely! A touch of vanilla or almond extract can take your meringues from tasty to irresistible. Just be cautious with liquids; use extracts sparingly.

  • How can I achieve more vibrant colors?

    Experienced bakers should use gel food coloring instead of liquid ones. They are more concentrated and won’t alter the consistency of your meringue.

  • Is it okay to make these meringues ahead of time?

    Definitely! Meringues store well in an airtight container, so feel free to prepare them a few days in advance. Just keep them away from humidity.

Nutrition facts

Autumn Leaves Meringue Recipe for Fall Treats
Recipe Yield:10 servings
Calories:per serving
Calories (Min - Max):60 - 80
Total Fat:0g
Saturated Fat:0g
Protein:1g
Total Carbohydrate:15g
Total Sugars:15g