Best 3 Cinnamon Chocolate Meringues Recipes
The combination of cinnamon and chocolate is classic and irresistible, and when it comes to finding the best recipe for cinnamon chocolate meringues, it can be overwhelming to choose from the myriad of options available. Whether you prefer a traditional, crispy meringue or a gooey, chewy variation, there is a recipe out there to suit every taste and skill level. From classic French meringues to modern takes on the classic, this article will help you discover the best cinnamon chocolate meringue recipe for your next baking project.
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CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE
Categories Milk/Cream Blender Chocolate Egg Dessert Bake Freeze/Chill Christmas Cinnamon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
- Make the meringues:
- In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
CINNAMON CHOCOLATE MERINGUES
Steps:
- Preheat the oven to 275 degrees.
- With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
- Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.
- Drop heaping tablespoons of the batter, several inches apart, on parchment lined cookie sheets.
- Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.
- Store the cooled meringues in an airtight container.
CHOCOLATE AND CINNAMON MERINGUES
Categories Mixer Chocolate Egg Dessert Bake Kid-Friendly Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16 meringues
Number Of Ingredients 6
Steps:
- 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 300°F. 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.
Tips:
- Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a better meringue.
- Use a clean bowl and whisk. Any grease or residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as they start to foam. This will help prevent the whites from curdling.
- Continue whipping the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the meringue will stand straight up.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help prevent the meringue from becoming grainy.
- Once all of the sugar has been added, continue whipping the meringue for a few minutes longer, until it is thick and glossy.
- Pipe the meringue onto a baking sheet lined with parchment paper. Use a large round tip for a classic meringue shape, or a star tip for a more decorative look.
- Bake the meringues in a low oven (200°F) for 1-2 hours, or until they are dry and crisp.
- Once the meringues are cool, you can enjoy them as is or use them to top pies, cakes, or other desserts.
Conclusion:
Cinnamon chocolate meringues are a delicious and versatile treat that can be enjoyed on their own or used to top other desserts. With their crispy exterior and fluffy interior, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cinnamon chocolate meringues a try. You won't be disappointed!
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