Giant Cocoa and Cinnamon Meringues
Giant Cocoa and Cinnamon Meringues

Giant Cocoa and Cinnamon Meringues

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes approximately 10 -12 giant meringues
  • Difficulty:


Big is beautiful, these giant meringues are no exception. I must actually admit what ever size you make meringues in; they always look good! The recipe itself is easy to execute all you need is a bit of time.

These giant meringues makes a spectacular display. They could be enjoyed as they are with coffee or for a dessert as part of a make your own pudding at the table. Place a bowl of these giant meringues in the center of the table with a large bowl of whipped Chantilly cream and warm chocolate sauce, i bet you everyone will love you!

photo of Giant Cocoa and Cinnamon Meringues

Ingredients & Method

  • 400g large egg whites (approximately 10 large eggs)
  • 800g caster sugar
  • Pinch of salt
  • 25g Bitter Cocoa
  • 1 large cinnamon stick, grounded

It’s very easy to make meringues but as I have quite a few years experience I have discovered a few tricks along the way to guarantee a success every time.

The formula I use is one part of egg whites to two parts of sugar, this formula has worked well for me.

Preheat the oven to 110°C and line two large baking trays with parchment paper.

Ground the cinnamon stick using a pestle and mortar, sieve the cinnamon to remove any remaining large bits. Mix the powdered cinnamon with the cocoa powder.

Place the egg whites, salt and sugar in a medium saucepan. Cover your hands with clean disposable gloves.

Place the saucepan over low heat, gently heat the egg whites and to melt the sugar whilst sticking your hand into the egg and sugar mixture and stir it continuously, this might sound ludicrous but is very important. By using your hands you can control the heat, as you should not heat the egg whites and sugar above 37°C. Stir it all the time to help dissolve the sugar.

Once the temperature has reached 37°C, remove the saucepan from the heat and transfer the whites to an electric mixer with a balloon whisk. Whip the warm egg whites until thick ribbon stage; the meringue must hold its shape. Remove the bowl from the machine, and sieve the cocoa powder and ground cinnamon over the meringue.

Use two large spoons to scoop a large spoonful of the mixture, scoop deep to get a ripple effect of cocoa and meringue. Do not be tempted to mix the cocoa in as you will spoil your rustic cocoa effect. Please do not mix!!

Drop the heaped spoonful of meringue onto the prepared baking trays. Leave sufficient gaps as they swell when they cook.

Bake in the preheated oven for two hours.

Check that they are cooked by touching their outsides, it they are firm on the outside but still slightly gooey in the centre then they are done.

Let them cool for 10 minutes on the trays before you gently transfer them to a cooling rack to cool completely.

Keep the meringues in an airtight container for up to three days.

Food Fanatics Tips
Experiment with the flavours. Chopped nuts such as pistachios, almonds, hazelnuts and pecan nuts works well. Lemon and orange zest makes a lovely zingy citrusy twist.

1 Comment

  • Julie says:

    This recipe is awesome I have been using it for the past couple of years and it never fails

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