14 Reviews of Chocolate-Cinnamon Meringues

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

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.

From: BothFex

On Mar 10, 2003

Like T girl, I also made mine larger- the heaping tablespoon thing. And as Sackville Girl said they weren't solid throughout (in my case- because they were too big? Maybe). Whatever. They are delish!! And #2 son who is VERY picky (he won't eat chocolate chip cookies for goodness sakes) has gone ga-ga for these things. With only 1 WW point per serving I'm with him! Oh, and I used Korijte (sp?) cinnamon- sooooooooo good!

From: Garnet Kelley

On Feb 10, 2003

I made the recipe just as it says and they turned out great! They only took about 40 minutes to bake! I am doing weight watchers and these cookies are only 1 point for two of them!! I would recommend them to anyone who loves chocolate and cinnamon!

From: Chef #463063

On Dec 4, 2008

This is a great cookie - A lot of people don't know that sugar cane sugar (not beet sugar) should always be used with meringues.. . Years ago a caterer warned me that beet sugar would cause my meringues to fall and do other weird stuff.

From: LonghornMama

On Oct 16, 2005

Very yummy lowfat treat!Lots of rich cocoa flavor. As the other reviewers said, these get very crisp on the outside, but stay slightly chewy inside. Thanks, Ginny, for these delicious goodies!

From: Sonata

On Aug 9, 2005

Yum! I had to cook these a little longer, just over an hour, in order to make the insides less gooey. I also added a little bit of vanilla to the recipe.

From: justcallmetoni

On Nov 23, 2005

Hmmm. My results don't seem to match up with others. About half way through my egg whites collapsed and my batter while thick and glossy was airless. I went ahead and baked my cookies - crispy little amoeba like things. The cookies taked great and certainly satisfied my choclate cravings. However, they were definitely not meringues. Will try them agian and report back.

From: Meighan

On Aug 29, 2003

These cookies were easy and everyone loved them!

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!!!