By GinnyP on October 27, 2002
Photo by Brenda.
Photo by Brenda.
"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."
Serving Size: 1 (363 g)
Servings Per Recipe: 1
"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."
"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"
"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! "
"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! "
"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!"
"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."
"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."
"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!"
"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."
"Are you kidding me???? I'm in love! These have the flavor if a cinnamon/chocolate latte from Starbucks... (I used the really good cinnamon from pampered chef)... and I've found that having a plate of these low cal cookies around during the high-fat holidays keeps me cheating --- but in much smaller increments!!! Thanks for a great treat!!!"
"This is a great cookie - A lot of people don't know that sugar cane sugar (not beet sugar) should always be used with meringues.. . Years ago a caterer warned me that beet sugar would cause my meringues to fall and do other weird stuff."
"Made these yesterday as part of my Christmas baking. The flavor was really good - reminds me of my "signature" fudge recipe I make each year that's got the same flavor pairing of cinnamon and chocolate. I found that it took a really long time of beating the egg whites, cinnamon, and cream of tartar to get it to soft peaks, but once it finally got there, the rest of the process was a lot quicker. I used a pastry bag fitted with a star tip to make them more decorative, and found that 40 minutes was definitely a long enough bake time to get them crisp (but not hard) throughout. A good variation for me, because I like having different kinds of meringues. Thank you for posting!!"
"Interesting. Not hard through and through merigues, still chewy on the inside. Easy to make and I got almost 40 out of the recipe. The chocolate caomes through very well, the cinnamon maybe less."
"Hmmm. My results don't seem to match up with others. About half way through my egg whites collapsed and my batter while thick and glossy was airless. I went ahead and baked my cookies - crispy little amoeba like things. The cookies taked great and certainly satisfied my choclate cravings. However, they were definitely not meringues. Will try them agian and report back. "
"Very yummy lowfat treat!Lots of rich cocoa flavor. As the other reviewers said, these get very crisp on the outside, but stay slightly chewy inside. Thanks, Ginny, for these delicious goodies!"
"Yum! I had to cook these a little longer, just over an hour, in order to make the insides less gooey. I also added a little bit of vanilla to the recipe."
"These cookies were easy and everyone loved them!"
"These cookies are great, I want to eat them all. I got 24 tablespoon cookies. They were crisp on the outside and chewy on the inside. The cinnamon flavor is just right."
"I had the same issue as justcallmetoni, but halfway through putting them on the pan mom told me to whip it for longer. The second half of the batter was perfect! Unfortunately, I was trying to do cups for fruit so I only sprayed the molds... it definitely needed parchment paper, tinfoil, silicone molds or something. The crumble I rescued was still tasty."