Best 8 Cinnamon Cocoa Meringues With Vanilla Ice Cream And Cinnamon Chocolate Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey as we unveil the secrets to creating the ultimate cinnamon cocoa meringues, a delectable dessert that will tantalize your taste buds. With its crispy meringue shell, delicately infused with the warmth of cinnamon and cocoa, this treat is a symphony of flavors. Perfectly paired with velvety vanilla ice cream and a rich cinnamon chocolate sauce, this dessert elevates the classic meringue to a new level of indulgence. Get ready to indulge in a sensory experience like no other as we guide you through the steps to craft this culinary masterpiece.

Here are our top 8 tried and tested recipes!

CINNAMON COOKIES-AND-CREAM MERINGUES



Cinnamon Cookies-and-Cream Meringues image

Provided by Molly Yeh

Categories     dessert

Time 2h55m

Yield 12 meringues

Number Of Ingredients 6

1 1/2 cups granulated sugar
5 large egg whites (see Cook's Note)
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)

Steps:

  • Preheat the oven to 400 degrees F.
  • Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
  • Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
  • Reduce the oven temperature to 200 degrees F.
  • Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
  • Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM



Lee Lee's Famous Chocolate Sauce for Ice Cream image

Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!

Provided by Bev I Am

Categories     Sauces

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1/4 teaspoon vanilla extract

Steps:

  • Combine sugar, cocoa, and salt in small saucepan.
  • Add enough water to make stirable consistency.
  • Add butter to cocoa mixture.
  • Bring to a boil over medium high heat, stirring constantly.
  • Allow to boil for 1 minute, stirring.
  • Remove from heat.
  • Add vanilla.
  • Serve warm over ice cream.
  • Add sliced bananas and chopped walnuts if you really want a treat!

Nutrition Facts : Calories 145.7, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 111.4, Carbohydrate 26.5, Fiber 0.5, Sugar 25, Protein 0.6

EASY HOMEMADE CHOCOLATE SAUCE



Easy Homemade Chocolate Sauce image

If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt

Steps:

  • Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
  • Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
  • Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
  • Pour hot over ice cream or store in airtight containers in the refrigerator.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g

CINNAMON CHOCOLATE MERINGUES



Cinnamon Chocolate Meringues image

Provided by Food Network

Categories     dessert

Yield about 72 meringues

Number Of Ingredients 7

6 egg whites, at room temperature
1/2 teaspoon vanilla
Pinch of cream of tartar
1 cup granulated sugar
1/8 teaspoon cinnamon
4 tablespoons cocoa powder
1/4 cup finely chopped pecans, toasted and cooled

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.

CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE



Cinnamon Cocoa Meringues with Vanilla Ice Cream and Cinnamon Chocolate Sauce image

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

2 large egg whites
a pinch of cream of tartar
1/2 cup sugar
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
vanilla ice cream
cinnamon chocolate sauce
For the sauce:
3/4 cup heavy cream
1/3 cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4cup) unsalted butter, softened
1/2 teaspoon cinnamon

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.

CHOCOLATE-CINNAMON MERINGUES



Chocolate-Cinnamon Meringues image

I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.

Provided by GinnyP

Categories     Drop Cookies

Time 1h

Yield 36 meringues

Number Of Ingredients 5

1 cup sugar
1/3 cup cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar

Steps:

  • Sift together sugar and cocoa powder.
  • In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
  • Beat in the sugar mixture one tablespoon at a time.
  • Beat the entire mixture on high until it's glossy and stiff.
  • Line two baking sheets with parchment paper.
  • Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
  • Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
  • Cool 5 minutes, then remove from parchment paper.

Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6

HOT COCOA MERINGUES



Hot Cocoa Meringues image

Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 36

Number Of Ingredients 7

4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla
1 cup sugar
2 tablespoons Hershey's™ Special Dark™ cocoa
1/2 cup dark chocolate chips
3 tablespoons gluten-free vanilla marshmallows bits

Steps:

  • Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
  • In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
  • In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
  • Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
  • Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE AND CINNAMON MERINGUES



Chocolate and Cinnamon Meringues image

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

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

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:

  • Use a stand mixer or hand mixer to whip the egg whites until they are stiff and glossy. This will help the meringues hold their shape and rise properly in the oven.
  • Add the sugar gradually to the egg whites while they are whipping. This will help prevent the meringues from becoming grainy.
  • Bake the meringues at a low temperature (200°F) for a long time (1-2 hours). This will help them to dry out and become crisp.
  • Allow the meringues to cool completely before serving. This will help them to hold their shape and prevent them from becoming sticky.
  • Store the meringues in an airtight container at room temperature for up to 3 days.

Conclusion:

Cinnamon cocoa meringues are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning, you can easily make these meringues ahead of time, making them a great option for busy hosts and hostesses. So next time you are looking for a sweet treat, give these cinnamon cocoa meringues a try. You won't be disappointed!

Related Topics