Ingredients for Chocolate Cinnamon Meringues
- Sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 4 large egg whites, at room temperature
- Ground Cinnamon
- Cream Of Tartar
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How to Make Chocolate Cinnamon Meringues
- Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat egg whites with an electric mixer until stiff, glossy peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until each addition is fully incorporated and the meringue is smooth and holds its shape.
- Sift in the cocoa powder and cinnamon. Gently fold them into the meringue until just combined. Be careful not to deflate the meringue.
- Transfer the meringue to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheets, leaving some space between each meringue.
- Bake for 60 minutes, or until the meringues are crisp and dry. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely.
- Once cooled, carefully remove the meringues from the baking sheets and store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
0g
Carbs
2g