Cinnamon Vanilla Bean Meringues Recipes

VANILLA MERINGUES

Steps:

• Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
• Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
• Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
• For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.

CINNAMON VANILLA BEAN MERINGUES

Steps:

• Preheat oven to 200 degrees F. Combine egg whites, sugar and vanilla bean seeds in a heat-proof bowl (I used the metal bowl of my stand mixer). Set bowl over a pot of simmering water and stir until sugar dissolves and mixture is warm (not hot), about three minutes. Add salt, cream of tartar and cinnamon. Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cool. This will take 5-7 minutes depending on your mixer. Fill a pastry bag (fitted with your tip of choice-or you can just cut the end off after filling) with the meringue. Pipe meringues into circular shapes about 1 3/4- to 2-inches in diameter on 2 parchement paper-lined baking sheets. Bake the meringues until crisp on the outside and still slightly soft on the inside, about 1 hour and 15 minutes. Cool completely on a wire rack.

CINNAMON MERINGUES

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.