Jack-O’-Lantern Meringues

Cute and spooky Jack-O’-Lantern meringues made with orange and black meringue – a light, crisp, and festive Halloween treat.

These Jack-O’-Lantern meringues are a sweet and spooky twist on classic meringue cookies – perfect for Halloween! Light, airy, and melt-in-your-mouth crisp, each one is shaped like a tiny pumpkin and decorated with mischievous little faces.

Made with a simple meringue mixture tinted orange and black, these festive treats look impressive but are surprisingly easy to make. They’re ideal for Halloween parties, school events, or edible gifts, and they add a fun, whimsical touch to any dessert table. My 11-year-old daughter had the best time decorating the faces on these – it’s the perfect family-friendly baking project for a chilly autumn afternoon.

Tips for Best Results

• Gel colouring is a must – liquid will make your meringue runny.
• Make sure all tools and bowls are completely grease-free for perfect peaks.
• Pipe all pumpkins first, then add the faces so the meringue doesn’t deflate.
• Avoid making meringues on humid days, as moisture can make them soft.
• Add a tiny green stem with coloured meringue if you’d like an extra pop of detail.

Ingredients & Substitutions

• Egg Whites – Room temperature whites whip up to the best volume.
• Cream of Tartar – Stabilises the meringue. Substitute with 1 tsp lemon juice or white vinegar if needed.
• Salt – Enhances flavour and balances sweetness.
• Sugar – Use granulated white sugar; avoid powdered or brown sugar.
• Vanilla Extract – Adds depth; swap for almond or orange extract for variation.
• Orange Gel Food Colouring – For the pumpkin bodies.
• Black Gel Food Colouring – For faces; dark brown or a mix of red, blue, and green gels can work as a substitute.

Make it with Kids

Turn this into a fun family baking project! Let kids help pipe the pumpkin shapes or use a small brush or toothpick to paint on the Jack-O’-Lantern faces before baking. It’s a great way to get them involved and spark their creativity – my 11-year-old especially loved designing different expressions for each little pumpkin!

Jack-O’-Lantern Meringues

Yields: 36 small meringues | Prep time: 25 minutes | Cook time: 3 hours

Ingredients

• 4 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• Orange gel food colouring
• Black gel food colouring

Directions

1. Preheat oven to 225°F (105°C). Line two baking trays with parchment paper.
2. In a large, clean, grease-free mixing bowl, combine the egg whites, cream of tartar, and salt. Beat on low speed until foamy.
3. Increase mixer speed to high and gradually add sugar, 1 tablespoon at a time, waiting about 15 seconds between additions.
4. Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a little between your fingers — if it feels gritty, keep beating until smooth.
5. Beat in the vanilla extract.

1. Scoop out about ¼ cup of the meringue into a small bowl and tint it black for the faces, and another ¼ cup of the meringue into another small bowl and tint it brown for the stems. Tint the remaining meringue orange.
2. Transfer the orange meringue to a piping bag fitted with a large round or star tip. Pipe small pumpkin-shaped mounds (about 1½ inches wide) onto the prepared trays. Use a toothpick or knife to gently press vertical lines into the sides for a pumpkin effect.
3. Pipe short brown stems onto the top of each pumpkin.
4. Transfer the black meringue to a small piping bag fitted with a fine round tip or use a toothpick to carefully draw faces onto each pumpkin — happy, spooky, or silly expressions all work well!
5. Bake for 1 hour. Turn off the oven, leaving the door closed, and let the meringues cool completely inside for 1–2 hours until crisp and dry.
6. Store in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place away from humidity.