Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 72 meringues
Level:
Easy

Ingredients

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 parchment lined 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Meringues

Recipe courtesy of Food Network Kitchen

Chocolate-Almond Meringues

Recipe courtesy of Ellie Krieger

Chocolate Meringue Pie

Recipe courtesy of Polly Judd

Chocolate Meringue Pie

Recipe courtesy of Virginia Willis

Cinnamon Hot Chocolate

Recipe courtesy of Valerie Bertinelli

Chocolate and Cinnamon Mousse

Recipe courtesy of Rue de Provence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories