2 egg whites
60 g sugar
60 g caster sugar
3 tsp cocoa powder
0.5 teaspoon cinnamon powder
1. Beat the egg whites until stiff, adding the sugar gradually as soon as the whites begin to hold. Pour the cocoa and cinnamon at the end.
2. Pour the meringue into a pastry bag fitted with a star tip.
3. Dresser of meringuettes on a baking sheet lined with parchment paper.
4. Bake at 130 ° for 30 to 45 minutes.
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