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Meringues are delicate yet stand up well
is kept sealed in an air-tight container. Chocolate and cinnamon
are quintessential ingredients in the splendid meringue cookies.
- 3 ounces semisweet chocolate, broken into
4 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup granulated sugar
- Preheat oven to 300°F (150°C).
Butter 2 nonstick baking sheets or cover 2 baking sheets with
- Grind chocolate in a food processor to
a fine grind. Sift through a medium-mesh strainer so no pieces
are large enough to block the tip of the pastry bag; set aside.
- Place egg whites into a deep bowl; add
vanilla, cream of tartar and salt and beat until the egg whites
form stiff peaks. Add
- Continue to beat on medium speed and gradually
add the cinnamon, and sugar, a tablespoon at a time. Still beating,
gradually add the ground chocolate.
- Spoon or pipe a teaspoonful of the meringue
onto the prepared baking sheet and place in the preheated oven.
Bake for 25 to 30 minutes, until the cookies are just beginning
to brown around the edges and can easily be removed from the
- Remove from the heat and cool on racks.
Keep in a covered, sealed container. Cookies will keep for at
least a week if well sealed.
Makes 70 cookies.
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