Pumpkin Spice Meringues: Shatter Crisp

Instructions:

1. Whip room-temperature egg whites with cream of tartar and salt on low speed, gradually increasing to medium-high until soft peaks form.
2. Slowly add the superfine sugar one tablespoon at a time, continuing to whip until stiff, glossy peaks form.
3. Sift together the cornstarch and the pumpkin spice blend (pumpkin pie spice, cinnamon, ginger, nutmeg, and allspice) to remove clumps.
4. Gently fold the sifted dry ingredients into the meringue using a rubber spatula using a cut-and-fold motion to avoid deflating the air.
5. Transfer the mixture to a piping bag and pipe concentric circles starting from the center and moving outward to create slightly flattened spheres.
6. Place meringues in a preheated 225°F (107°C) oven and bake for 60 minutes.
7. Turn off the oven and prop the door open slightly with a wooden spoon, leaving the meringues inside for at least one hour to dry.
8. Insert a small piece of pretzel stick into the top of each meringue to create a pumpkin stem.