Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you don't have a piping bag and star tip, snip a corner from a large zip-top plastic bag, and use it to pipe meringue onto a baking sheet.

Recipe by Cooking Light April 2005

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Yield:
5 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 225º.

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  • Cover 2 large baking sheets with parchment paper; secure with masking tape.

  • Place egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add cinnamon and remaining ingredients; beat just until blended.

  • Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.

  • Bake meringues at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven for 1 1/2 hours or until dry. Carefully remove meringues from paper.

Nutrition Facts

4 calories; protein 0.1g; carbohydrates 0.9g; sodium 5mg; calcium 1mg.
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