Chocolate Cinnamon Meringue Peaks
Ingredients
At a glance
Shaped, molded and pressed cookies
Holiday cookies
Recipes by ingredient/flavor
Makes
24
- 3 egg whites, at room temperature
- Pinch of salt
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1 ounce unsweetened or bittersweet chocolate, grated
- 3/4 teaspoon ground cinnamon
Steps
Preheat oven to 250° F. Line a large baking sheet with waxed paper, then lightly spray the paper with nonstick cooking spray.
Beat egg whites with salt until foamy. Gradually beat in sugar and continue beating on high speed until meringue stands in firm, glossy peaks. Beat in vanilla, then stir in chocolate and cinnamon.
Using a pastry bag fitted with a large star tip, pipe rosettes of meringue onto waxed paper-lined pan, pulling up the tip to create twirly peaks. Or, drop meringue from a tablespoon and swirl spoon to make peaks.
Bake for at least 1 hour, until meringues are very dry and crisp to the touch.
Let cool, then carefully peel off paper.
Beat egg whites with salt until foamy. Gradually beat in sugar and continue beating on high speed until meringue stands in firm, glossy peaks. Beat in vanilla, then stir in chocolate and cinnamon.
Using a pastry bag fitted with a large star tip, pipe rosettes of meringue onto waxed paper-lined pan, pulling up the tip to create twirly peaks. Or, drop meringue from a tablespoon and swirl spoon to make peaks.
Bake for at least 1 hour, until meringues are very dry and crisp to the touch.
Let cool, then carefully peel off paper.
Additional tips
Store: In an airtight container
Freeze: No
Mail: No
Freeze: No
Mail: No
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