The Twelve Days of Cookies – Cinnamon Double Chocolate Meringues

Sometimes, during the holidays, you just need something light.  A little sweet treat but something that won’t weigh you down and make you feel like you should take a long nap under a clothing rack in Nordstrom.  Not that I have ever considered doing such a thing. Really.

A meringue is the perfect cookie, sweet and airy with very little calories.  It is, after all, just egg whites and sugar.  They are perfect, especially if you’re counting calories during the holidays….but who does that?  Please tell me.  I need to talk some sense into that person….everything in moderation people!  Enjoy the season!

These meringues are chocolatey with a little hint of cinnamon and speckled with semisweet mini chocolate chips.  They are crisp on the outside and chewy on the inside, a great little bite to kill a sweet craving.  What’s also great is they are incredibly easy to whip together.  I used a pastry bag without a tip to pipe them onto the parchment but you can also just use a tablespoon.

One thing to note, they are best eaten within a few days.  Trust me when I say that will not be a problem.

Cinnamon Double Chocolate Meringues

Cinnamon Double Chocolate Meringues

Makes approximately 48 meringues

6 large egg whites at room temperature

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

1 cup granulated sugar

1/2 teaspoon ground cinnamon

4 tablespoons cocoa powder

1/4 cup mini semisweet chocolate chips

Preheat the oven to 275 degrees and line 3 baking sheets with parchment paper.

In the bowl of an electric mixer, whisk together the egg whites and vanilla until foamy. On medium speed, add the cream of tartar and whisk until the egg white mixture is white and just begins to stiffen.  Gradually add the sugar, continuing to whisk, until the whites form stiff peaks and is shiny.

Sift the cocoa powder and cinnamon over the egg whites and gently fold in the cocoa mixture and chocolate chips.

Pipe or drop heaping tablespoons of the batter onto the baking sheets leaving a couple of inches in between each cookie.

Bake for 45 minutes and then turn off the oven and leave the cookies in the warm oven for an additional 20-25 minutes.

Cool completely on a wire rack and store in an airtight container.

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