Pumpkin Spice Meringues with Eggnog

The reason I have linked these two recipes together is because one calls for 3 egg whites and one calls for 3 egg yolks. Why not make them both at the same time? hehe!

Pumpkin Spice Meringues

3 egg whites
1/4 tsp Cream of Tartar
pinch of salt
3/4 cup powdered sugar
1/2 tsp pumpkin pie spice

Directions: Preheat the oven to 275

In a glass bowl (anything but plastic), beat egg whites, cream of tartar and salt until they form stiff peaks.

(not my picture, but good enough)

Slowly add in the powdered sugar and spice while continuing to whip with the beaters.  Place the mixture in a quart sized zipper bag and cut a small hole in one corner. Pipe small little droplets onto a greased baking sheet or one lined with parchment paper. Bake in the oven for about an hour, or until they seem to have stiffened (poke one!) Once these have cooled, they'll be much easier to pry off the baking sheet.  Store in the fridge, not on the counter, or they will get chewy!

Eggnog

3 egg yolks

1/4 cup granulated sugar

1 tsp vanilla

1/2 cup cream (I use fat free half & half)

2 cups milk

Cinnamon and nutmeg (to taste)

Directions: (so easy!!)

Mix the ingredients in a bowl with a fork in the order listed above.  Bring the mixture to a light bubble in a pan on the stove, no more than medium heat. Let cool, sprinkle with cinnamon, and serve in a mug with your meringue cookies!

Enjoy!