MOCHA MERINGUES WITH MEXICAN CINNAMON

Mocha Meringues with Mexican Cinnamon image

Just 15 minutes of prep gets these treats ready to go in the oven. Our Mocha Meringues with Mexican Cinnamon deliver nutty, chocolatey deliciousness.

Provided by My Food and Family

Categories Home

Time 1h

Yield 9 servings, 4 meringues each

Number Of Ingredients 7

Ingredients

2 oz. BAKER'S Bittersweet Chocolate, finely chopped
1/2 cup coarsely ground almonds
2 tsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground Mexican cinnamon (canela)
1/2 cup granulated sugar, divided
3 Tbsp. brown sugar, divided
2 egg whites

Steps:

Heat oven to 250°F.
Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g