Cinnamon-Chocolate Meringues
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.
Source: EatingWell Magazine, March/April 2007
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: 1 cookie
Per Serving:
14 calories; protein 0.2g; carbohydrates 2.8g; dietary fiber 0.2g; sugars 2.5g; fat 0.4g; saturated fat 0.2g; vitamin a iu 0.3IU; folate 0.3mcg; calcium 1.7mg; iron 0.1mg; magnesium 2.5mg; potassium 11.1mg; sodium 2.3mg; added sugar 3g.
Exchanges:
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