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Meringue: Cinnamon Chocolate Meringues

Source of Recipe

www.recipesource.com


List of Ingredients

6 egg whites, room temperature
1/2 teaspoon vanilla
1 pinch crea of tartar
1 cup granulated sugar
1/8 teaspoon cinnamon
4 tablespoons cocoa powder
1/4 cup finely chopped pecans, toasted, cooled


Recipe

Preheat the oven to 275ºF. 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 parchmentlined 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. Yield: about 72 meringues