Cinnamon Chocolate Meringues
Submitted by NanaDSimone
Chocolate cinnamon meringue cookies with toasted pecans and cocoa powder. Crisp on the outside, chewy in the center, and naturally gluten-free.
YIELD
2 dozenPREP
17 minCOOK
45 minREADY
1 hrsCrisp shell, chewy center, and a deep cocoa flavor with just a whisper of cinnamon. These meringue cookies get their richness from cocoa powder and toasted pecans folded into glossy whipped egg whites.
Room temperature egg whites are a must. Cold whites won’t whip to full volume, and volume is everything in a meringue. Separate the eggs cleanly. Even a tiny speck of yolk will sabotage the whole batch because the fat prevents the proteins from trapping air.
Sifting the cocoa and cinnamon over the beaten whites before folding is the right move. Dump it all in at once and you’ll knock out half the air you just spent ten minutes building. Fold gently with a wide spatula until you see no dry streaks, then stop.
Kitchen Tips
- Leave the meringues in the turned-off oven with the door closed for 20 to 25 minutes after baking. This slow cooldown prevents cracking.
- Parchment paper is key. Meringues stick to unlined or greased pans and you’ll destroy them trying to peel them off.
- Humid days are the enemy of meringues. If it’s rainy or humid, the cookies may stay tacky. Pick a dry day if you can.
- Store in an airtight container at room temperature. The fridge adds moisture and will make them weep.
Variations
- Swap pecans for hazelnuts for a more European, Nutella-esque flavor.
- Add a pinch of espresso powder with the cocoa to deepen the chocolate flavor.
- Drizzle cooled meringues with melted dark chocolate for extra indulgence.
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.
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