21 Reviews

This recipe didn't work so well for me. Everything seemed to be going fine when I put them in the oven (the batter tasted and looked so good, it was all I could do to keep myself from eating it there and then!) but they didn't bake up very well. They lost their stiffness in the oven and even after an hour of cooking were still gooey in the centre -- not solid throughout a hard meringue should be.

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Sackville November 11, 2002

My try at these cookies turned out perfectly--only changes made to the recipe were: I omitted the cream of tartar, because I didn't have any..batter, at end of blending time, was extremely thick, resembling a very thick cake frosting--and it was very very stiff--The other change was that I made the meringues larger than the one teaspoon recommended size..mine were more like 1 heaping tablespoon if not more..I spooned them onto the pan, and flattened them a bit with the spoon. The cookies held their shapes perfectly, and cooked as I expected..I made a total of 40 cookies out of this recipe--flavor is a wonderful blend of chocolate and cinnamon..I say these are a keeper, for sure!! thanks for posting this recipe!! Teresa

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TGirl,RN January 06, 2003

Like T girl, I also made mine larger- the heaping tablespoon thing. And as Sackville Girl said they weren't solid throughout (in my case- because they were too big? Maybe). Whatever. They are delish!! And #2 son who is VERY picky (he won't eat chocolate chip cookies for goodness sakes) has gone ga-ga for these things. With only 1 WW point per serving I'm with him! Oh, and I used Korijte (sp?) cinnamon- sooooooooo good!

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BothFex March 10, 2003

I made the recipe just as it says and they turned out great! They only took about 40 minutes to bake! I am doing weight watchers and these cookies are only 1 point for two of them!! I would recommend them to anyone who loves chocolate and cinnamon!

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Garnet Kelley February 10, 2003

These were a huge hit at Christmas dinner last night! I have never made meringues before and these were surprisingly simple to make. They took awhile to make however just because of the time required to beat the egg whites. For some reason mine wouldn't really get stiff but I beat them for a very, very long time! I gave up and decided to try them anyway and they worked out perfectly. My boyfriend loves them and will likely ask me to make them again!

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h.abear December 26, 2010

Terrific little meringues! I got about 44 out of a batch. I used dark cocoa so I reduced the amount to 1/4 cup. Love the chocolate/cinnamon combo. Great treat for those of us watching our saturated fat. Thanks for sharing.

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Brenda. July 11, 2010

Make this for an office party and they were generally well received. They were easy to prepare and, as suggested, I piped them into little stars. Very pretty. I'm not crazy about chocolate and cinnamon together, just a personal preference.

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Cucina Casalingo March 02, 2010

HOLY TASTY!!! There are awesome. I had to use up some egg whites left over from making creme brulee with the yolks. The flavor in these is great! I also piped them from a pastry bag with a swirl tip. So cute!

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Meghan February 15, 2010

Wonderful! I put the batter in a baggie and piped it onto the baking sheet and it was very easy. Thank you for combining my two favorite flavors in something that is gluten free, no less.

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jbronwynne March 03, 2009
Chocolate-Cinnamon Meringues