These meringues are big, pillowy sugary treats. The method of adding hot sugar to the egg whites means that once cooked, the insides of the meringues stay chewy and marshmallowy while the outside is crisp. The meringues are delicious eaten on their own or with lightly whipped heavy cream and maybe a scattering of raspberries.–Annie Rigg
LC Flourless Lovelies Note
Whoever first thought to beat sugar and egg whites into pillowy peaks has our eternal gratitude. So does author Annie Rigg for thinking to lace them with swirls of cocoa and cinnamon.
Chocolate and Cinnamon Swirl Meringues
- Quick Glance
- 30 M
- 4 H, 15 M
- Makes 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
These make for a beautiful dessert. They come out crunchy on the outside with a chewy center. When warming my sugar, I noticed it began to melt a bit on the edges, but this did not have any effect on the finished product.
My meringues took about two hours in the oven. They had a light, sweet flavor that would go great with some fruit. I served mine with frozen yogurt and a drizzle of chocolate syrup. They were a nice follow-up to a heavy meal.
Everyone loved the flavor and texture. I thought the new method of baking the sugar was really interesting. Pay attention to the sugar. I pulled it out to look when I noticed that the edges were looking like liquid; it took only five minutes. Also, my stand mixer must be strong, because my whites and sugar were ready in about four to five minutes. My meringues took about one hour to bake. The range in time could be due to a few factors — aside from oven variations, how thick the meringue is placed on the sheet can determine the amount of time it takes to bake. I’m not sure about three hours, but I could see up to two hours.