Chocolate-Cinnamon Swirl Meringues Recipe

Photograph: Nila Jones

These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.

Why this recipe works:

  • By heating the sugar in the oven before adding it to the egg whites, you ensure that it dissolves properly when beaten into the egg whites, resulting in a glossy, smooth meringue.
  • The egg whites are first whipped to soft peaks before the sugar is added, as this helps the meringue reach their maximum volume.
  • By baking the meringues at a low temperature for up to 4 hours (depending on the humidity), the meringues are given the time to dry out and become beautifully crisp and light.

Note: Depending on the humidity, the meringues may take anywhere between 2 1/2 to 4 hours to bake. Once fully cooked, the meringues should be light and crisp, and you should be able to easily remove them from the baking parchment. Also, when gently tapped with a fingernail, they should sound hollow. If you're not sure they're done, bake them a bit longer. It's very hard to over-bake these.

If you don't have molasses, replace 1/4 cup of the granulated sugar called for in the recipe with an equal amount of light brown sugar.

Recipe Facts



Active: 15 mins
Total: 2 hrs 45 mins
Serves: 9 meringues

Rate & Comment


  • 3/4 cup plus 7 teaspoons (180g) granulated sugar

  • 3 large egg whites, at room temperature (about 1/3 cup plus 4 teaspoons, or 100g)

  • 1/4 teaspoon molasses (see note)

  • 1/8 teaspoon vanilla extract

  • 1 tablespoon Dutch-processed cocoa powder

  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 390°F and adjust oven rack to middle position. Line a rimmed baking sheet with parchment paper. Pour sugar onto the lined baking sheet and bake until the edges of the sugar are just beginning to melt, about 4 minutes.

  2. Meanwhile, add egg whites to a clean medium-sized mixing bowl. Using an electric mixer with clean beaters, beat egg whites until they hold soft peaks.

  3. Reduce oven to 210°F. Add hot sugar to the egg whites 1 spoonful at a time, mixing continuously. Once all the sugar has been added, continue mixing until the meringue holds stiff peaks and you no longer feel sugar crystals when you rub a bit of meringue between your fingers, 5 to 8 minutes. Add molasses and vanilla and mix briefly to make sure meringue still holds stiff peaks.

  4. In a small bowl, stir together cocoa powder and cinnamon. Using a fine-mesh sieve, dust the surface of the meringue with a thin layer of the cocoa and cinnamon mixture; you probably won't need to use all of the mixture.

  5. Line a baking sheet with parchment paper and spoon the mixture onto the lined baking sheet in 9 equal-sized meringues. Try not to stir the cocoa and cinnamon mixture into the meringue too much.

  6. Bake for 2 1/2 to 4 hours (see note). The resulting meringues should be light and crisp and you should be able to easily remove them from the parchment. When tapped, they should sound hollow. Allow to cool on a wire rack. The meringues will keep in an airtight container at room temperature for up to 5 days.

Special equipment

electric mixer

This Recipe Appears In

Nutrition Facts (per serving)
86 Calories
0g Fat
21g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 9
Amount per serving
Calories 86
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 21g 7%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 1g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)