Chocolate Cinnamon Meringues
(From Brenda Hyde)



2 large egg whites

pinch salt

1/8 teaspoon cream of tartar

1/4 teaspoon cinnamon

1/2 cup confectioners' sugar

1-1/2 teaspoons cornstarch

3 ounces semisweet chocolate, coarsely grated



Preheat the oven to 300°.

Line a large baking sheet with parchment paper.

In a large bowl, beat the egg whites with the salt until foamy, about 1 minute. Add the cream of tartar and continue beating on high until the whites hold soft peaks, about 3 to 4 minutes. Add the cinnamon and beat 30 seconds.

Sift the confectioners' sugar with the cornstarch in 6 batches over the beaten whites, beating the mixture for 30 seconds after each addition.

Gently fold in the chocolate.

Drop by heaping tablespoons onto the prepared baking sheet.

Bake the meringues in the middle of the oven for 30 minutes, or until they are firm when touched lightly. Turn off the heat and let the meringues stand in the oven with the door open slightly for 1 hour.

Transfer to a rack and cool completely.