Introduction

Cinnamon Sugar Meringues are light, airy treats with a hint of warm spice, perfect for a delicate dessert or a sweet snack. Crispy on the outside and melt-in-your-mouth inside, these meringues are simple to make and sure to impress.

A light blue cake stand holds seven small meringue cookies arranged in a loose circle. Each meringue has one layer, with a pale cream color and a slightly rough, crumbly texture. The meringues have a swirl pattern with a small peak on top, and a few tiny brown specks scattered over their surface. The background and surface are a smooth white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup granulated sugar
1 teaspoon ground cinnamon
3 egg whites, room temperature
¼ teaspoon cream of tartar
¼ teaspoon salt
Turbinado sugar, for sprinkling

Instructions

Step 1: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. In a small bowl, mix the granulated sugar and ground cinnamon together and set aside.
Step 2: In a clean mixing bowl fitted with a whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt while continuing to mix. Increase the speed to medium-high and gradually add the cinnamon sugar mixture one tablespoon at a time. Continue beating until the egg whites triple in volume, become glossy, and hold stiff peaks. This should take about 6 to 8 minutes.
Step 3: Transfer the meringue to a piping bag fitted with a large star tip. Pipe small rounds onto the prepared baking sheet, spacing them slightly apart. You should get 12 to 15 meringues.
Step 4: Sprinkle the tops with turbinado sugar and bake for 2 hours. After baking, turn off the oven and let the meringues dry in the oven for an additional hour with the door closed.

Tips & Variations

Use room temperature egg whites to achieve the best volume and stability.
For a different flavor, try mixing in a pinch of nutmeg or pumpkin pie spice with the cinnamon sugar.
Make sure no yolk gets into the whites, as fat can prevent them from whipping properly.

Storage

Store the meringues in an airtight container at room temperature for up to one week. Avoid humidity to keep them crisp. If they soften, you can re-crisp them in a low oven (200°F) for 10–15 minutes.

How to Serve

The image shows a light blue cake stand holding eight small, round meringue cookies. Each meringue has a swirled texture with soft peaks and a slightly rough surface. They are off-white with light brown toasted spots scattered on top. The cake stand sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

Powdered sugar generally contains cornstarch and can make the meringues less crisp. It’s best to use granulated sugar for the proper texture.

Why are my meringues sticky or weeping?

Humidity can cause meringues to become sticky. Ensure the egg whites are whipped well and bake in a low, dry oven. Also, let them cool completely in the oven to fully dry out.

Cinnamon Sugar Meringues Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

Delightfully light and crunchy Cinnamon Sugar Meringues made with whipped egg whites, cinnamon, and sugar, baked low and slow to perfect crispiness. These sweet treats offer a perfect balance of sweetness and warm spice, ideal for an elegant dessert or a simple snack.

Author: Elias
Prep Time: 10 minutes
Cook Time: 3 hours (2 hours baking + 1 hour drying in oven off)
Total Time: 3 hours 10 minutes
Yield: 12 to 15 meringues 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon cream of tartar
¼ teaspoon salt
turbinado sugar, for sprinkling

Wet Ingredients

3 egg whites, room temperature

Instructions

Preheat and Prepare: Set your oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper and set aside. In a small bowl, combine the granulated sugar and ground cinnamon, mixing well, and keep this mixture ready.
Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk on medium speed until frothy. While continuing to whisk, add the cream of tartar and salt to stabilize the meringue. Increase the speed to medium-high.
Add Cinnamon Sugar Mixture: As the egg whites begin to thicken and turn white, gradually add the cinnamon sugar mixture one tablespoon at a time while continuing to mix. Beat until the whites triple in volume, become glossy, and form stiff peaks – this should take about 6 to 8 minutes in total.
Pipe the Meringues: Transfer the meringue mixture into a piping bag fitted with a large star tip. Pipe small rounds of meringue onto the prepared baking sheet, spacing them slightly apart as they will not spread much during baking. You should get between 12 and 15 meringues.
Sprinkle and Bake: Lightly sprinkle turbinado sugar on top of each piped meringue. Bake in the preheated oven for 2 hours to dry out and crisp up.
Cool Completely: After baking for 2 hours, turn off the oven but leave the meringues inside to continue drying for an additional hour. Remove and allow to cool completely before serving or storing.

Notes

Ensure egg whites are at room temperature for better volume when whipped.
Do not open the oven door during baking to maintain temperature and prevent cracking.
You can store meringues in an airtight container for up to 2 weeks in a cool, dry place.
If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar.
Use parchment paper or a silicone baking mat to prevent sticking.

Keywords: Cinnamon Sugar Meringues, Meringue Cookies, Cinnamon Dessert, Light Meringue Recipe, Easy Baked Meringues