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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Portable ceramic kamado — balcony grilling, camping, tailgate
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Portable ceramic kamado — balcony grilling, camping, tailgate
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In a small bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add pie spice and vanilla. Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1-1/2-in.-diameter pumpkins onto parchment paper-lined . In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.