These Cinnamon Espresso Meringues will mix up your dessert game in a really good way. Just a few ingredients create cookies that are light and airy cookies, and just a tad chewy on the inside. Enjoy them on their own, crumbled over ice cream, or mixed with berries and whipped cream.
Cinnamon Espresso Meringues
Yields: about 15 cookies
3 egg whites
2 tsp. Vital Proteins Collagen Protein Gelatin
¼ tsp. sea salt
½ c. maple syrup
1 tsp. ground cinnamon
2 tsp. espresso powder
Preheat the oven to 175F.
Combine the egg whites, gelatin, sea salt, and maple syrup in the bowl of a stand mixer. Set the bowl over a small pot of simmering water (a double boiler) and whisk continually until the egg whites are warmed and the gelatin is melted.
Move the bowl to a stand mixer fitted with the whisk attachment. Whisk on medium low speed until the egg whites begin to look fluffy, about 1 minute. Move the speed to medium for 2 minutes, then to high speed for another 2 minutes, or until the egg whites have doubled in volume and hold a stiff peak.
Mix the cinnamon and espresso powder together in a small bowl. Sprinkle it into the whipped egg whites in stages, gently folding them in to create swirls. Be careful not to over-mix. Drop the whites into large cookie shapes on a lined sheet pan.
Bake for 1 ½ – 2 hours, or until the meringues are set up on top. Allow the meringues to cool completely on the sheet pan before removing them.