Cinnamon-Chocolate Meringues

Cinnamon-Chocolate Meringues

6 Reviews
From: EatingWell Magazine March/April 2007

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Ingredients 80 servings

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Original recipe yields 80 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large egg whites, at room temperature (see Tip)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder, plus 1 tablespoon for garnish (optional)
  • 1 tablespoon ground cinnamon
  • 1/2 cup mini chocolate chips


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  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there's any trace of yolk in the white, discard the white and start over. If it's yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more. Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix.
  3. Position racks in the upper and lower thirds of the oven; preheat to 200 °F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
  4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Sift 1 tablespoon unsweetened cocoa powder over the baked meringues for garnish, if desired.
  • Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.
  • Tip: To get the most volume from beaten egg whites, it's best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 14 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 3 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 2 mg sodium; 11 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

Reviews 6

December 16, 2013
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By: EatingWell User
Good, but too much cinnamon. Yield said 80. I only got 21 small cookies out of this. A tbsp of cinnamon was way too much. I like it, as it tastes almost spicy, but not sure about other people. Perhaps they meant tsp? My peaks did not stiffen as they were supposed to. May have added sugar too fast. Pros: Tastes good. Cons: Yield was way off, too cinnamony.
April 17, 2012
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By: EatingWell User
Separate eggs first Do NOT warm eggs in shell.....every cook knows eggs separate best when cold, and egg whites beat best when at room temp. Separate eggs directly from refrigerator, and allow the whites to come to room temp. If necessary, set bowl with whites in a larger bowl of warm water to speed the process.
March 03, 2012
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By: EatingWell User
perfect for vlcd diets unlike another reviewer, i found the original recipe a bit shy on the cinnamon flavour and the chocolate chips were a nuisance. i also couldn't square the chips with the whole very low calorie diet thing. kids loved them, though. second time, i bumped up both the chocolate and the cinnamon and made them slightly bigger - they're still baking so hopefully it will work. i'm not listing shatters as a cons, as that's just my personal taste - i just happen to like my meringues with a crispy shell over a chewy interior. Pros: grain-free, source of protein, and yummy! Cons: chips kinda killed it the first time
February 22, 2012
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By: EatingWell User
I made sana chips I made these minus the chocolate chips. I wanted a low calorie treat that was gluten and dairy free, so I omitted the chocolate chips. Still delicious!!! Pros: low cal and delicious Cons: time
April 10, 2011
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By: emilyvh
Easy, Great gift I made these for my mom's friend as a gift. We both love cinnamon and chocolate just makes them even better. My only concern is that the mini chocolate chips would sometimes get stuck in the opening of the make-shift pastry bag.
March 19, 2011
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By: EatingWell User
Too much cinnamon These are easy to make and are great except the cinnamon is overpowering. I would recommend not more than 1 tsp, or omit altogether. I am hesitating to serve these to guests tonight for this reason. I was looking for a low-calorie treat and these even have chocolate! Pros: Easy to make, crispy, cute Cons: too much cinnamon