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Nutrition Facts
Serving Size 1 meringues 10g Recipe makes 36 meringues)
Calories 25
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 21mg		0%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 0.3g	1%
	Sugars 5.6g
Protein 0.6g		1%
how is this calculated?

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Chocolate-Cinnamon Meringues

Recipe #44410 | 1 hour | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: GinnyP
Oct 27, 2002

I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.

36 meringues (change servings and units)

Ingredients

1 cup sugar
1/3 cup cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar

Directions

1
Sift together sugar and cocoa powder.
2
In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
3
Beat in the sugar mixture one tablespoon at a time.
4
Beat the entire mixture on high until it's glossy and stiff.
5
Line two baking sheets with parchment paper.
6
Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
7
Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
8
Cool 5 minutes, then remove from parchment paper.

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Featured Reviews for This Recipe

From: jbronwynne

On Mar 3, 2009

Wonderful! I put the batter in a baggie and piped it onto the baking sheet and it was very easy. Thank you for combining my two favorite flavors in something that is gluten free, no less.

1 person found this review helpful

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From: Chef #654159

On Dec 9, 2008

Are you kidding me???? I'm in love! These have the flavor if a cinnamon/chocolate latte from Starbucks... (I used the really good cinnamon from pampered chef)... and I've found that having a plate of these low cal cookies around during the high-fat holidays keeps me cheating --- but in much smaller increments!!! Thanks for a great treat!!!

1 person found this review helpful

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From: TGirl,RN

On Jan 6, 2003

My try at these cookies turned out perfectly--only changes made to the recipe were: I omitted the cream of tartar, because I didn't have any..batter, at end of blending time, was extremely thick, resembling a very thick cake frosting--and it was very very stiff--The other change was that I made the meringues larger than the one teaspoon recommended size..mine were more like 1 heaping tablespoon if not more..I spooned them onto the pan, and flattened them a bit with the spoon. The cookies held their shapes perfectly, and cooked as I expected..I made a total of 40 cookies out of this recipe--flavor is a wonderful blend of chocolate and cinnamon..I say these are a keeper, for sure!! thanks for posting this recipe!! Teresa

5 people found this review helpful

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From: Sackville

On Nov 11, 2002

This recipe didn't work so well for me. Everything seemed to be going fine when I put them in the oven (the batter tasted and looked so good, it was all I could do to keep myself from eating it there and then!) but they didn't bake up very well. They lost their stiffness in the oven and even after an hour of cooking were still gooey in the centre — not solid throughout a hard meringue should be.

3 people found this review helpful

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Read all 14 reviews