The best recipes for tender Christmas meringue with cinnamon in one place. Which one will you try first?

These snow meringues are simply heavenly – light, airy, sweet, and melting on the tongue.

We are excited to share five fantastic cinnamon meringue recipes perfect for your Christmas spread.

Have you ever tried apple snow or roasted hazelnut-filled versions? They’re both delicious and whichever one you choose, we guarantee you won’t regret it!

Christmas Cinnamon Fruit Meringues

Luxurious meringues flavored with ground cinnamon have a beautifully rich, warm taste, so typical of the Christmas season. You can prepare them in any size and decorate them with fresh fruit to your liking. Yum!

Ingredients:

• 2 cups powdered sugar
• 5 whites from medium-sized eggs
• 1 and ½ teaspoons of ground cinnamon
• 2 cups whipping cream
• optional oranges and berries for decoration

Method

• Preheat the oven to 374°F and line two trays with baking paper.
• Pour the sugar into a deep baking dish and heat in the oven for 10 minutes.
• Remove from the oven and reduce the temperature to 280°F.
• Beat the egg whites on high speed in the bowl of a stand mixer until thick and foamy.
• With the mixer still running, add the hot sugar one tablespoon at a time and continue beating for 5-7 minutes.
• Once you have added all the sugar, add the cinnamon and beat briefly.
• The mixture should be smooth, shiny, and doubled in volume.
• Spread 6-8 scoops of meringue on each tray and bake for 1 hour.
• The meringues are ready when easily lifted from the baking paper.
• Let them cool in the oven for 30 minutes before removing from the oven.
• Decorate the finished meringues with lightly whipped cream, fresh fruit of your choice, and a pinch of cinnamon.

Cinnamon Vanilla Bean Meringues

Light, airy and pleasantly sweet. That’s exactly what these snow meringues with vanilla and cinnamon are. And as a bonus, they contain very few calories!

Ingredients:

• 3 large egg whites, room temperature
• 3/4 cup sugar
• 1 vanilla pod (scrape out the seeds, you’ll need them)
• a large pinch of salt
• a large pinch of tartar
• 1/2 teaspoon cinnamon

Method

• Preheat the oven to 200°F.
•  Prepare two baking trays and line them with baking paper.
• Mix the egg whites, sugar, and seeds from the vanilla pod in a heatproof bowl.
• Set the bowl over the pot of simmering water and stir until the sugar dissolves and the mixture is warm (not hot), about three minutes.
• Add salt, tartar and cinnamon.
• Beat with mixer on medium-high speed until glossy peaks form.
• Mixing will take 5-7 minutes, depending on your blender.
• Fill a piping bag (fitted with a tip of your choice – or you can snip off the tip after filling) with the meringue.
• Pipe meringues into circular shapes about 1 3/4- to 2-inches in diameter on 2 parchment paper-lined baking sheets.
• Bake the meringue for about 1 hour and 15 minutes.
• They should be crispy on the outside and still a little soft on the inside.
• Leave to cool completely on a wire rack.
• Enjoy it!

Cinnamon and chocolate meringues with apple snow and chocolate twigs

If you want to show off this Christmas, bake your family these chocolate cinnamon meringues covered in luxurious apple snow and decorate them with beautiful chocolate sprigs. They won’t want anything else!

Ingredients:

For the meringues:

• 1/2 cup coconut sugar
• 1 and 1⁄2 tsp ground sweet cinnamon
• 2 tablespoons of cocoa powder
• 5 egg whites
• pinch cream of tartar
• 2 cups powdered sugar
• 2 cups dark chocolate (65 – 70%), broken into squares
• 1⁄2 teaspoon ground cinnamon

For the apple snow:

• 4 sweet apples
• 1 and 1⁄2 tablespoons powdered sugar
• 1⁄2 tsp cinnamon and apple essence (optional)
• 1 cup whipping cream

Method

Meringue:

• Line 2 baking sheets with baking paper. 
• Take 2 small bowls.
• Take 2 small bowls and sift one-half of the coconut palm sugar and 1tsp of the cinnamon into the first and the remaining half of coconut palm sugar, 1⁄2 tsp of cinnamon, and all the cocoa powder into the second and set aside until needed.
• Set aside.
• Preheat the oven to 150°F.
• Put the egg whites in a large bowl. Add a pinch of cream of tartar and whisk until peaks form when the beaters are lifted.
• Add powdered sugar a little at a time (beating well before each addition) and beat until stiff peaks form.
• Add the caster sugar, a little at a time, whisking well before each addition to form a stiff meringue. 
• Use a little meringue from the beaters at each corner of the baking sheets to stick down the baking paper.
• Using a large spoon, carefully fold in the reserved sugar and cinnamon mixture until the meringue is evenly colored. 
•  Without overmixing, gently fold in half of the other reserved sugar flavored with cinnamon and cocoa swirl to give a marbled effect, and spoon some of the meringue out onto a baking sheet.
• Lightly fold in the rest of the cinnamon and cocoa mixture and spoon onto the sheets.
• Bake for 1 hour, until the meringues come off the baking sheet easily.
• Let them cool on a wire rack.
• Meanwhile, melt the dark chocolate with half a teaspoon of cinnamon in a bowl set over a pot of simmering water (the bottom of the bowl must not touch the water).
• Remove the bowl of melted chocolate and cinnamon from the pot and stir.
• Allow to cool for 5-10 minutes.
• Carefully spread a little chocolate on the base of each meringue and spread it outwards towards the edges.
• Put the meringues back on the grid lined with baking paper and let the chocolate harden.
• Once set, store in an airtight container for up to 2 days.
• You can make chocolate twigs from the remaining chocolate.

Chocolate sprigs:

• To make the chocolate sprigs, turn the tin upside down on the work surface and pour over the remaining chocolate.
• Spread the chocolate thinly to the edge.
• Let it harden just a little; it must not be too hard. Otherwise, it will not work with it.
• Hold the sheet firmly by the edge so it doesn’t slip and slowly and carefully use the blade of a large chef’s knife to form twigs by running the surface of the chocolate towards you.
• Place the chocolate branches on a baking sheet and let them harden.
• Then store them in an airtight container.

Apple Snow:

• Peel the apples, cut them into quarters, and remove the cores.
• Thinly slice the apple quarters and place them in a saucepan with 2 teaspoons of water, the sugar, and the extracts if using.
• Cook, covered, over low heat for 5-10 minutes until the apples are soft.
• Place the pot in a bowl or sink of cold water to speed up the cooling process.
• When the apples are cool, blend them into a smooth puree.
• Allow to cool completely.
• Whip the cream until it holds its shape.
• Stir the cream into the applesauce and refrigerate until you need the snow.
• Finally, glue two meringues to each other using apple snow and decorate with a few sprigs of chocolate.
• Bon apetite!

Christmas Hazelnut Meringue Cookies

Crispy, crunchy cinnamon hazelnut meringue cookies will delight your friends and family this holiday season. Dip in chocolate for a gorgeous touch.

Who wouldn’t fall in love with the soft texture of meringue that melts in your mouth, the pleasant touch of cinnamon and chopped hazelnuts that perfectly complement everything?

So let’s prepare them together!

Ingredients:

• 4 egg whites, room temperature
• ¼ tsp cream of tartar
• ⅛ tsp fine salt
• ½ cup granulated sugar
• 1 teaspoon of vanilla extract
• ½ cup powdered sugar
• ½ tsp ground cinnamon
• 1 cup toasted and skinned hazelnuts (about 4 oz), chopped into pea-sized pieces

Method

Roasted hazelnuts:

• First, prepare the hazelnuts.
• Preheat oven to 350°F. 
• Arrange hazelnuts on a baking sheet and toast for 8- 12 minutes. The skins will darken and look slightly blistered, and the nuts smell fragrant.
• Carefully transfer hot hazelnuts to clean kitchen linen, cover, and let sit until cool enough to handle – about 5 minutes. 
• This stops the nuts from continuing to toast and possibly burn on the sheet pan, and it steams the nuts to loosen the skin.
• Rub the towel over the surface of the nuts to remove the skin.
• Not all of the skin will come off; that’s okay.
• Transfer clean nuts to a cutting board and chop into ¼” pieces. 
• Let cool completely before using in meringues.

Meringue:

• Preheat the oven to 250°F.
• Line 2 trays with baking paper.
• Prepare a pastry bag with a large star or circle tip.
• Make sure the tip is large enough to fit the chopped nuts through.
• In the bowl of an electric mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium speed until the whites are loose and foamy, 2- 3 minutes. 
• Increase speed to high and add granulated sugar slowly (1 tablespoon at a time).
• Beat until the egg whites are stiff and glossy.
• Stir in the vanilla extract.
• Sift the powdered sugar and cinnamon into the mixture.
• Gently fold in until mostly mixed.
• Fold in chopped hazelnuts.
• Transfer the meringue to the prepared pastry bag. 
• Pipe meringue cookies onto prepared sheet pans, keeping them about 1 ½ inches apart. Alternatively, drop cookies on the sheet by the tablespoon.
• Bake for 1 hour, then turn off the oven and let the meringue cool in the closed oven for another 1 ½ – 2 hours.
• Enjoy your meal!

Brown Sugar Meringues With Cinnamon Cream

Delicious meringues with cane sugar filled with light cream with cinnamon and drizzled with melted chocolate will win you over at the first taste.

Don’t you believe? See for yourself!

Ingredients

• 2 egg whites
• 1 cup light cane sugar
• 1/2 cup powdered sugar
• 1 cup whipping cream
• ¼ teaspoon ground cinnamon
• 2 oz dark chocolate, chopped (optional)

Method

• Preheat the oven to 225°F.
• Line a large baking sheet with a sheet of non-stick baking paper. 
• Whisk the egg whites in a large bowl with a hand-held electric mixer until they are stiff, and the bowl can be turned upside down without the meringue moving.
• Mix cane sugar with the caster sugar in a bowl, then gradually whisk into the egg whites, a teaspoonful at a time.
• Whisk for 1–2 minutes until it is very thick and glossy.
• Using a dessert spoon, take a scoop of meringue and slide the bowl of a second dessert spoon into the first spoon to shape the meringue into a neat oval. 
• Slide it off the second spoon with the help of the first spoon onto the paper. Continue until all the meringue has been shaped.
• Bake the meringues for 1 to 1 1/4 hours or until they can be easily removed from the parchment paper.
• Leave to cool.
• To serve, pour the cream into a bowl, add the remaining sugar and cinnamon and whisk until it forms soft swirls.
• Then, use the cream to sandwich the meringues together. 
• If using chocolate, place it in a heatproof bowl over a pot of almost simmering water and stir until melted.
• Drizzle the meringues with chocolate, and you can snack!

And how did you like our Christmas cinnamon meringue recipes today? Let us know in the comments!