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Only six ingredients are needed to make these crispy chocolate treats that are drizzled with melted chocolate for a crowning touch.




  • Heat oven to 250°F. Line two large baking sheets with nonstick foil.

  • In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the bowl of a standing mixer, or a large bowl. Add the cream of tartar.

  • Begin beating egg whites on low speed, using the whip attachment, until foamy. Increase the speed to medium, and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.

  • Transfer mixture to a large pastry bag fitted with a large star tip (go to confectioneryhouse.com to purchase). Pipe onto prepared baking sheets. Bake at 250°F for 1 hour, 15 minutes-do not open oven door or meringues may collapse. Turn off oven; let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove cookies directly to cooling racks. Cool completely.

  • Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. Snip off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Store in airtight container at room temperature.

Nutrition Facts

20 calories; 0 g total fat; 0 mg cholesterol; 5 mg sodium. 4 g carbohydrates; 0 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0