Hi there! Holly here from Club Crafted again with a cookie recipe that’s completely unique—cinnamon meringue cookies!
If you’ve made meringue before, you know how unique it is. Although often called cookies, they’re made with just egg whites and sugar and beaten until the eggs are stretched into a meringue. This time, I added a little cinnamon to bring the flavors of fall and the holidays to these classic meringues. It actually gives them a bit of a spicy flavor—but not too much! The great thing about meringues is how light and airy they are, and although they can be more difficult to make for beginner bakers, they are so worth the work! Simply follow the instructions and take your time, and you’re sure to make beautiful meringue cookies.
- 3 large egg whites, room temperature
- Pinch of cream of tartar
- ¾ cup granulated sugar, fine
- 1 tsp cinnamon
A few things to know about meringue: do not add the sugar too early or you risk ruining the meringue and do not overmix or you risk the meringue deflating and therefore not baking properly.
Preheat the oven to 400 degrees and line a baking sheet with parchment. Pour the sugar on it, spreading it out in a thin pile. Bake the sugar for 5 minutes (this makes it warm enough that it dissolves better into the egg whites).
While the sugar bakes, wipe down a metal mixing bowl and whisk attachment to remove any grease. Whisk the egg whites on low speed until bubbles form; then add cream of tartar.
Increase the speed to high and whip until egg whites and fluffy enough that you can turn the bowl over without them moving (be careful not to overmix).
Remove the sugar and turn heat down to 200 degrees. With the mixer on high, add large spoonfuls of hot sugar to the egg whites (try to stay away from the edges of the bowl) and mix until it is very white and glossy and stiff peaks form. Add the cinnamon.
Test the meringue by feeling some between your fingers. If you can feel sugar granules, continue whipping for a little longer. Again, you know it’s ready when you can turn the bowl upside down and it doesn’t move.
To pipe and bake the meringue cookies, line a baking sheet with parchment or a silicone mat (different from the sugar covered one).
Fit a pastry bag with your desired piping tip and fill with meringue. Pipe dollops onto the prepared baking sheet about 1/2 inch apart. Sprinkle with additional cinnamon if desired.
Bake the meringues for about 35 minutes on 200 degrees until the meringues peel off of the sheet with their bottoms intact. (The interesting thing about meringues is you can touch them right out of the oven and they’re only a little warm.)
Let cool for about 10 minutes before eating or packaging! I always make meringues during the holidays and package them up for my friends or coworkers.