Chocolate and Cinnamon Meringues – a delicious recipe with egg whites, cream of tartar, cinnamon, sugar, cornstarch, semisweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks.
2
Add the cinnamon and beat the whites for 30 seconds.
3
Sift the confectioners' sugar with the cornstarch in 6 batches over the whites, beating the mixture for 30 seconds after each addition.
4
Fold in the chocolate gently but thoroughly and drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper.
5
Bake the meringues in the middle of a preheated 300F.
6
oven for 30 mixture, or until they are firm when touched lightly.
7
Turn off the oven and let the meringues stand in the oven with the door ajar for 1 hour.
8
Transfer the meringues to a rack and let them cool completely.
9
Keep the meringues in an airtight container.
293
kcal
Calories
12
g
Fat
40
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large egg whites, 1/8 teaspoon cream of tartar, 1/4 teaspoon cinnamon, 1/2 cup confectioners' sugar, and more.
Yes, Chocolate and Cinnamon Meringues falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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