Preheat oven to 200 degrees F. Combine egg whites, sugar and vanilla bean seeds in a heat-proof bowl (I used the metal bowl of my stand mixer). Set bowl over a pot of simmering water and stir until sugar dissolves and mixture is warm (not hot), about three minutes. Add salt, cream of tartar and cinnamon.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cool. This will take 5-7 minutes depending on your mixer.
Fill a pastry bag (fitted with your tip of choice--or you can just cut the end off after filling) with the meringue. Pipe meringues into circular shapes about 1 3/4- to 2-inches in diameter on 2 parchment paper-lined baking sheets.
Bake the meringues until crisp on the outside and still slightly soft on the inside, about 1 hour and 15 minutes. Cool completely on a wire rack.
Verdict: These are so delicious. The vanilla and cinnamon are subtle yet very much there. I think this is such a classy holiday dessert. Pretty and light! Husband’s take: Loved these! He’s really not all that picky. Changes I would make: None Difficulty: Easy
Now…I’m off to go create that triple-chocolate-caramel-oreo-cookie-dough-brownie-milkshake.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)
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