Cinnamon Espresso Meringues (with a video!)

meringuesThese 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.



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