Chocolate Cinnamon Meringues
Indulge in the perfect blend of sweetness and spice with these Chocolate Cinnamon Meringues—light, airy treats with a sophisticated twist. These elegant confections combine perfectly whipped egg whites with a touch of ground cinnamon for a warm, aromatic flavor, and are swirled with rich, melted dark chocolate for a visually stunning marble effect. Baked low and slow to achieve a crisp exterior and delicate center, these gluten-free meringues are as aesthetically pleasing as they are delicious. Ideal for holiday parties, afternoon tea, or as an impressive homemade gift, this recipe is simple yet dazzling, requiring just 20 minutes of prep time. Master the art of meringue-making with this crowd-pleasing dessert, and enjoy their melt-in-your-mouth texture that balances sweetness and spice to perfection.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 100 grams Dark chocolate, melted
- 1 pinch Salt
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until they form soft peaks.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Once all the sugar has been added, increase the mixer speed to high and beat until the mixture is glossy and forms stiff peaks. This may take about 5-7 minutes.
Gently fold the ground cinnamon into the meringue mixture using a spatula, ensuring it is evenly distributed.
Drizzle the melted dark chocolate over the meringue mixture and gently fold it just a few times. Do not overmix; the goal is to create chocolate swirls through the meringue.
Using a spoon or piping bag, dollop or pipe the meringue mixture onto the prepared baking sheets, leaving about 1 inch of space between each meringue.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door during baking to ensure the meringues dry out properly.
After 90 minutes, turn off the oven and leave the meringues inside to cool completely. This will help them achieve a light and crisp texture.
Once cooled, carefully remove the meringues from the parchment paper and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 248.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
