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Cookies · Recipe No. 46

Cinnamon Meringue Cookies

Crisp little cinnamon meringues piped with a star tip, sandwiched with jam or dipped in chocolate. A perfect way to use up leftover egg whites.

1 min read

These are the kind of cookies that practically make themselves. You can use the egg whites left over from the orange piped cookies and the almond Linzer Augen cookies.

cinnamon meringue cookies

Ingredients:

  • 2 egg whites
  • a pinch of salt
  • 175 g sugar
  • 1 tsp cinnamon (or more)
  • jelly or preserves without fruit pieces
  • optional: chocolate or nougat coating

Preheat the oven to 120°C (250°F).

Beat the egg whites with a pinch of salt until very stiff. Slowly add the sugar until the mixture is thick and starts to shine. Add the cinnamon, mix, and transfer to a piping bag. Pipe small meringues (using a star tip) onto a baking sheet lined with parchment paper.

Dry them in the oven for about an hour, until they are dry and crisp. Let them cool, then spread jam on the bottom of one meringue and sandwich it together with another. Or, if you like, dip them halfway into chocolate coating and let it set.

Enjoy!

cinnamon meringue cookies