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Cinnamon Sugar Meringues

Cinnamon Sugar Meringues


Lots of recipes call for egg yolks, but what can you do with the whites? Cinnamon sugar meringues! Meringue is the best culinary trick!


  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • turbinado sugar, for sprinkling


  1. Set oven to 225 degrees F. Lay a sheet of parchment paper on a baking sheet and set aside. In a small bowl, combine sugar and cinnamon and set aside.
  2. In the bowl of a mixer fitted with the whisk attachment, add egg whites. Mix on medium speed until the egg whites are foamy. While the mixer is still running, add cream of tartar and salt. Increase speed to medium-high. Once the egg whites are thickening and beginning to turn white, add cinnamon sugar mixture a tablespoon at a time. Mix until egg whites are tripled in volume, are glossy and hold a stiff peak. The full time of mixing should take between 6 and 8 minutes.
  3. Scoop the meringue into a piping bag fitted with a large star tip. Pipe small rounds of meringue onto the baking sheet, leaving a small amount of space between each one. They will not spread very much at all. There should be a yield between 12 and 15 meringues.
  4. Sprinkle turbinado sugar on each one and bake for 2 hours. After 2 hours, turn the oven off and allow the meringues to further dry out for another hour sitting in the oven.
  • Prep Time: 10 minutes
  • Cook Time: 180 minutes
  • Category: Dessert

Keywords: Meringues