Cinnamon Chocolate Meringues

Recipe Ingredients

6		Egg whites - room temperature
1/2 teaspoon	2.5ml	Vanilla
1		Cream of tartar
1 cup	198g / 7oz	Granulated sugar
1/8 teaspoon	0.6ml	Cinnamon
4 tablespoons	60ml	Cocoa powder
1/4 cup	36g / 1.3oz	Finely-chopped pecans - toasted and cooled

Recipe Instructions

Preheat the oven to 275 degrees.

With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy. Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.

Drop heaping tablespoons of the batter, several inches apart, on parchment-lined cookie sheets. Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.

Store the cooled meringues in an airtight container.

This recipe yields about 6 dozen cookies.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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