Cinnamon Meringue Cookies
Cinnamon Meringue Cookies are a delight to serve for the holidays or at any time. They verge on more a candy treat than a cookie. With very few calories per bite, you can indulge in a few of these.
Servings: 24 cookies
Calories: 18kcal
Equipment
- Vanilla Bean Powder - 100% Pure Ground Madagascar Vanilla Powder - For Cooking, Baking, & Additional Flavoring - Add To Coffee, Tea, Yogurt, & Shakes - Raw, Unsweetened, No Fillers or Additives - 1 oz
Ingredients
- 2 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla bean powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
Instructions
- Preheat your oven to 275F and line a large baking sheet with parchment paper or a Silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Make sure the bowl is clean and has no traces of fat or water!
- With the mixer on medium-low speed, slowly add the granulated sugar (about 1 tablespoon at a time). Make sure to give the sugar plenty of time to incorporate before you add the next spoonful– adding the sugar too quickly can result in cracked or dense meringues.
- Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– about 2 minutes.
- Next, add the vanilla, cinnamon, and nutmeg and whisk to combine.
- Transfer the mixture to a piping bag fitted with your choice of tip and pipe 1” meringues onto the baking sheet, making sure to pipe them at least 1” apart. If you don’t have a piping bag, you can use a plastic bag or two spoons!
- Bake the meringues for 1 hour. Then, turn off the oven but leave the meringues inside to cool for another hour.
- Transfer the cooled meringues to an airtight container and store them at room temperature for up to two days.
Notes
- Egg whites are the base of our meringues– they’ll whip up into a smooth, stiff meringue and become crisp in the oven. Your egg whites don’t need to be at room temperature, but if you have the time to let them sit out, room-temperature egg whites will develop more volume than cold ones.
- The sugar sweetens the meringue and helps stabilize the egg whites. If you’ve made meringues before and have had trouble with cracking or weeping, try using caster sugar instead. Otherwise, granulated sugar works just fine!
- Vanilla bean powder flavors the meringues with just a hint of vanilla without adding extra liquid to the meringues. If you don’t have vanilla bean powder, substitute ½ teaspoon of pure vanilla extract.
- Cinnamon and nutmeg make these “cinnamon spice” meringues– feel free to substitute any spices you like.
Nutrition
Serving: 1 | Calories: 18kcal | Carbohydrates: 4g | Sodium: 5mg | Sugar: 4g