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17 December 2012,04:13 by

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Serves :

Preparation Time :
30 minutes

Preparation Method :

  • Whisk the egg whites until they are foamy, then add the salt and cream of tartar and beat until very stiff.
  • Whisk in the vanilla essence, then slowly whisk in the sugar, a small amount at a time, until the meringue is shiny and stiff. This should take about 3 minutes by hand, and under a minute with an electric beater.
  • Whisk in the cinnamon and grated chocolate. Spoon mounds of about 2 tablespoonfuls on to an ungreased non-stick baking sheet. Space the mounds well.
  • Bake in a preheated oven, 150°C / 300°F / Gas Mark 2, for 2 hours, or until set.
  • Carefully remove from the baking sheet. If the meringues are too moist and soft, return them to the oven to firm up and dry out more. Let cool completely.
  • Serve the chocolate meringues dusted with ground cinnamon and accompanied by strawberries and chocolate-flavored cream.


  • 5 eggs whites, at room temperature 
  • Pinch of salt 
  • 1/4 teaspoon cream
  • Half teaspoon vanilla essence
  • 200 grams castor sugar 
  • Half teaspoon ground cinnamon
  • 100 grams plain chocolate, grated

To Serve 

  • Ground cinnamon
  • 100 grams strawberries and chocolate-flavored cream

3 comments for “Mexican Chocolate Meringues”

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