CINNAMON COOKIES-AND-CREAM MERINGUES
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.
CINNAMON CHOCOLATE MERINGUES
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.
CINNAMON MERINGUES
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
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
CHOCOLATE-CINNAMON MERINGUES
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
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 COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE
Categories Milk/Cream Blender Chocolate Egg Dessert Bake Freeze/Chill Christmas Cinnamon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
- Make the meringues:
- In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
CHOCOLATE AND CINNAMON MERINGUES
Categories Mixer Chocolate Egg Dessert Bake Kid-Friendly Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16 meringues
Number Of Ingredients 6
Steps:
- In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the cinnamon and beat the whites for 30 seconds. Sift the confectioners' sugar with the cornstarch in 6 batches over the whites, beating the mixture for 30 seconds after each addition. Fold in the chocolate gently but thoroughly and drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. Bake the meringues in the middle of a preheated 300°F. oven for 30 mixture, or until they are firm when touched lightly. Turn off the oven and let the meringues stand in the oven with the door ajar for 1 hour. Transfer the meringues to a rack and let them cool completely. Keep the meringues in an airtight container.
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CINNAMON VANILLA BEAN MERINGUES - RACHEL COOKS®
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4.3/5 (12)Total Time 1 hr 25 minsCategory Cookies & BarsCalories 27 per serving
- 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 parchment paper-lined baking sheets.
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