Cinnamon Chocolate Meringues

Yield:
about 72 meringues
Level:
Easy
Ingredients
  • 6 egg whites, at room temperature
  • 1/2 teaspoon vanilla
  • Pinch of cream of tartar
  • 1 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 4 tablespoons cocoa powder
  • 1/4 cup finely chopped pecans, toasted and cooled
Directions
  • Preheat the oven to 275 degrees.

  • With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.

  • Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.

  • Drop heaping tablespoons of the batter, several inches apart, on parchmentlined cookie sheets.

  • Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.

  • Store the cooled meringues in an airtight container.


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