Chocolate and Cinnamon Meringues
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
- 1/2 cup confectioners' 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 confectioners' 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 300F.
- oven for 30 mixture, or until they are firm when touched lightly.
- Turn off the oven and let the meringues stand in the oven with the door ajar for 1 hour.
- Transfer the meringues to a rack and let them cool completely.
- Keep the meringues in an airtight container.
egg whites, cream of tartar, cinnamon, sugar, cornstarch, semisweet chocolate
Taken from www.epicurious.com/recipes/food/views/chocolate-and-cinnamon-meringues-13177 (may not work)