Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cinnamon Chocolate Meringues
- Level: Easy
- Yield: about 72 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 15
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 4
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 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.