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Cinnamon meringue rings served
Christmas style cinnamon meringues

Cinnamon Meringue Cookies

Author: Flavelo
Recipes Cakes and Desserts
A retro Christmas tree decoration and the savior of leftover egg whites. These meringues don't actually bake, but dry: low heat slowly evaporates water from the foam while the sugar structure sets. The warmth of cinnamon makes this crispy treat truly festive.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 40 mins
⌛ Total Time 2 hrs
🍽️ Servings 20 servings
🔥 Calories 35 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric Mixer
  • Piping Bag with Star Tip
  • Parchment Paper

Allergen Information

⚠️ Egg

Instructions

1 ✓

Preheat oven to 210°F (100°C). Line a baking sheet with parchment. Important: bowl must be spotless and grease-free!

Tip: Even the slightest grease prevents egg whites from foaming.
2 ✓

Start beating whites with salt and vinegar on medium speed until soft peaks form.

Tip: Acid stabilizes protein structure for stiffer foam.
3 ✓

Increase speed to high and add sugar one spoonful at a time, beating 10-20 seconds after each.

Tip: Sugar must dissolve. If it doesn't feel gritty between fingers, it's ready.
4 ✓

When glossy and holding stiff peaks, sift in cinnamon and gently fold with a spatula.

Tip: Do not use the mixer now, or you'll break the bubbles.
5 ✓

Fill piping bag and pipe rings onto the sheet.

Tip: Leave a little space between them.
6 ✓

Bake/dry for 90-100 minutes. They should peel off paper easily. Let cool in oven with door ajar.

Tip: This is drying. If they start browning, lower heat.

Recipe FAQ

Why did the foam collapse?
Either a bit of yolk/fat got in, or you added sugar too fast.
Why is the center sticky after baking?
It didn't dry out enough. Let it cool inside the turned-off oven.

Ingredients

  • 3 large Egg Whites (room temp)
  • 1 1/4 cups Confectioners' Sugar (sifted)
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1 tsp Vinegar or Lemon Juice