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.
From EatingWell: 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.
6 Reviews for Cinnamon-Chocolate Meringues
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.
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.
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!!!
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.