Cinnamon Sugar Meringues Recipe
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.
- 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
Find it online: https://tastygenius.com/cinnamon-sugar-meringues-recipe/
