Cinnamon Meringues

by Leah Halmagyi


  • 3 egg whites
  • 185g golden caster sugar
  • ½ tsp cream of tartar
  • pinch fine salt
  • 2 tsp natural vanilla extract
  • 1 Tbsp Dutch cocoa
  • 2 tsp ground cinnamon


1 Preheat oven to 90°C. Combine the egg whites, 185g golden caster sugar, cream of tartar and salt in the bowl of an electric mixer and whisk lightly. Set over a bowl of hot water and warm to 50°C, stirring often. Transfer to the electric mixer and beat with the whisk attachment for 8-10 minutes, until thick and glossy.
2 Sift the cocoa and cinnamon over the meringue and fold in to marble. Load into a piping bag fitted with a large star-shaped nozzle and pipe onto lined biscuit trays. Bake for 4 hours, until crisp.