Cinnamon Meringues Recipes

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CINNAMON MERINGUES



Cinnamon Meringues image

Make and share this Cinnamon Meringues recipe from Food.com.

Provided by Kim D.

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup Splenda granular (sugar substitute)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a medium bowl, combine egg whites with cream of tartar, splenda and salt.
  • Beat until soft peaks form.
  • Fold in ground cinnamon, vanilla extract, and almond extract.
  • Drop by tablespoonfuls onto greased cookie sheets.
  • Bake at 300°F for 30 minutes.

Nutrition Facts : Calories 16.6, Fat 0.1, Sodium 100.6, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 1.8

CINNAMON COOKIES-AND-CREAM MERINGUES



Cinnamon Cookies-and-Cream Meringues image

Provided by Molly Yeh

Categories     dessert

Time 2h55m

Yield 12 meringues

Number Of Ingredients 6

1 1/2 cups granulated sugar
5 large egg whites (see Cook's Note)
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)

Steps:

  • Preheat the oven to 400 degrees F.
  • Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
  • Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
  • Reduce the oven temperature to 200 degrees F.
  • Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
  • Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

CHOCOLATE-CINNAMON MERINGUES



Chocolate-Cinnamon Meringues image

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.

Provided by GinnyP

Categories     Drop Cookies

Time 1h

Yield 36 meringues

Number Of Ingredients 5

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

Steps:

  • Sift together sugar and cocoa powder.
  • 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.
  • Beat in the sugar mixture one tablespoon at a time.
  • Beat the entire mixture on high until it's glossy and stiff.
  • Line two baking sheets with parchment paper.
  • Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
  • Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
  • Cool 5 minutes, then remove from parchment paper.

Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6

CINNAMON CHOCOLATE MERINGUES



Cinnamon Chocolate Meringues image

Provided by Food Network

Categories     dessert

Yield about 72 meringues

Number Of Ingredients 7

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

Steps:

  • 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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  • In the bowl of a mixer fitted with the whisk attachment, add egg whites. Mix on medium speed until the egg whites are foamy. While the mixer is still running, add cream of tartar and salt. Increase speed to medium-high. Once the egg whites are thickening and beginning to turn white, add cinnamon sugar mixture a tablespoon at a time. Mix until egg whites are tripled in volume, are glossy and hold a stiff peak. The full time of mixing should take between 6 and 8 minutes.
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