Light and sweet -- the perfect snack treat!

Makes 12

 

4 egg whites, at room temperature

1 cup superfine sugar

2 tablespoons good quality cocoa powder

1 teaspoon ground cinnamon

  1. Preheat oven to 250°F.
  2. Line 2 baking trays with parchment paper.
  3. Place egg whites into a bowl. Using an electric mixer beat until foamy.
  4. Gradually add sugar a tablespoon at a time, mixing well after each addition.
  5. Beat until meringue is thick and glossy. This will take about 8–10 minutes.
  6. Sift combined cocoa and cinnamon over meringue, using a large spoon fold through roughly with only 3–4 strokes. Do not over mix. (Cocoa mix should look marbled through meringue.)
  7. Place 12 large heaped spoonfuls of meringue onto prepared trays and allow room between for spreading.
  8. Bake for 1½ hours or until meringues are dry to touch.
  9. Turn oven off and allow meringues to cool in oven.
  10. Serve with whipped cream or ice cream.

TIP:

Photography by china squirrel

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