Chocolate Swirl Meringues with a Hint of Cinnamon
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 180g (or ¾ cup + 7 teaspoons) granulated sugar
  • 3 large egg whites (about 100ml, or ⅓ cup + 4 teaspoons)
  • ⅛ teaspoon vanilla extract
  • 1 tablespoon Dutch-processed cocoa powder
  • ¼ teaspoon ground cinnamon
  1. Start by preheating the oven to 200°C/390°F (standard oven setting) and lining a deep baking sheet with baking parchment. If necessary, place the sugar in the bowl of a food processor and blitz until fine.
  2. Pour the sugar onto the lined baking sheet and bake for 3-5 minutes, or until the edges are just beginning to melt. Heating the sugar helps to dissolve the sugar into the egg whites.
  3. While the sugar is in the oven, add the egg whites to a medium-sized bowl. Make sure both the bowl and the mixer's whisk attachments are completely free of any grease.
  4. Beat the egg whites until they hold soft peaks.
  5. By now, the sugar should be ready. Remove from the oven and turn the oven down to 100°C/212°F (standard oven setting).
  6. Add the hot sugar one big spoonful at a time, mixing continuously. Once all the sugar has been added, keep mixing until the meringue holds stiff peaks and you no longer feel sugar crystals when you rub a bit of meringue between your fingers (this should take about 5-8 minutes).
  7. Add the vanilla and mix again briefly to make sure the meringue still holds stiff peaks.
  8. In a small bowl, stir together the cocoa powder and cinnamon. Using a sieve, cover the surface of the meringue with a thin layer of the cocoa and cinnamon mixture. You probably won't need to use all of the mixture.
  9. Line a flat baking sheet with parchment and, using to tablespoons, spoon the mixture onto the lined baking sheet in 9 equal-size meringues. Try not to stir the cocoa and cinnamon mixture into the meringue too much.
  10. Place in the middle of the oven and bake for 2½ to 4 hours, depending on the humidity. The resulting meringues should be light, crisp and you should be able to easily remove them from the baking parchment. When tapped, they should sound hollow.
  11. Remove from the oven and allow to cool on a wire rack.
  12. The meringues will keep in an airtight container at room temperature for up to 5 days (again: depending on the humidity).
Cooking time may vary greatly - the meringues may take anywhere from 2½ to 4 hours - depending on the humidity.
Recipe by The Tough Cookie at