This is a great recipe to use for any leftover egg whites. Why throw and waste when one can make such crunchy, melt in your mouth meringues. These cinnamon meringues are a great accompaniment to a cup of coffee.
I can’t help but smile after eating them and just find myself having more than any one should. 😉
Makes about 35-40 small sized meringues
1 egg white (36 g), at room temperature
approx 72 g caster sugar (double the weight of egg whites)
1 tsp vanilla essence, optional
Cinnamon powder 1/2 tbsp
Cocoa powder 1/2 tsp
Preheat the oven at 105°C.Line a baking tray with baking paper/baking mat.
Use a piping bag fitted with a plain round nozzle.
Make the dry mixture by sifting the sugar, cinnamon and cocoa powder in a bowl.
Put the egg white in a large, clean, grease free bowl and using a hand mixer, beat the egg white at high speed until very stiff peaks form.
Add half teaspoon of vanilla essence if using.
Gradually add the dry mixture , a couple of tablespoons at a time, else the meringue will get soft.
Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂
Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely. This can take about an hour or more.
Note: Meringues will keep very well for upto 5 days in an air tight container.