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Cinnamon Connection
Healey
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Chocolate and Cinnamon Meringues
(One of Gourmet's "50 Baking Favorites")
Gourmet October
1991
2 large egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon cinnamon
1/2 cup confectioner's sugar
1 1/2 teaspoons cornstarch
3 ounces semisweet chocolate, grated coarse
In a bowl with an electric mixer beat the egg whites with a pinch
of salt
until they are foamy, add the cream of tartar, and beat the whites until
they hold
soft peaks. Add the cinnamon and beat the whites for 30 seconds. Sift the confectioner's
sugar with the cornstarch in 6 batches over the whites, beating the mixture for 30 seconds
after each addition. Fold in the chocolate gently but thoroughly and drop heaping
tablespoons of the mixture onto a baking sheet lined with parchment paper.
Bake the meringues in the middle of a preheated 300-degree F. oven for 30
minutes, or until they are firm when touched lightly. Turn off the oven and let the
meringues stand in the oven with the jar ajar for 1 hour. Transfer the meringues to a rack
and let them cool completely. Keep the meringues in a airtight container. Makes about 16
meringues.
Featured Archive Recipes:
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Double-Chocolate Coconut
Macaroons
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