Ingredients

Preheat Oven to 140 degrees Celcius
4 – Egg Whites
1 tsp – Tartar
2 Tbs – Stevia
1 Tbs – Cinnamon
1 tsp – Pure Vanilla Extract (Optional)

Method

Whip Your Egg Whites until somewhat stiff. Add all other ingredients to a bowl and Whip, Whip, and Whip some more until stiff. Add them to a cookie sheet covered in wax paper or parchment paper. Bake for 40-45 minutes. For garnish, sprinkle Stevia and cinnamon over the tops of the cookies when done. You can add other Stevia flavours or remove the cinnamon altogether, depending on taste.

Enjoy!

New recipe for Cinnamon Meringue Cookies

Sure, here is a recipe for Cinnamon Meringue Cookies:

Ingredients

Two large egg whites at room temperature
½ cup granulated sugar
One teaspoon ground cinnamon
¼ teaspoon cream of tartar
¼ teaspoon salt

Instructions

Preheat Oven to 200 degrees F (93 degrees C)—line two baking sheets with parchment paper.
In the clean, dry bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy.
Add the cream of tartar and salt, and continue whipping until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to whip on medium-high speed until stiff peaks form and the sugar is completely dissolved. The meringue should be glossy and hold its shape when the whisk is lifted.
Fold in the ground cinnamon with a rubber spatula until just combined.
Transfer the meringue to a piping bag fitted with a star tip. Pipe the meringue onto the prepared baking sheets, leaving about an inch of space between each cookie.
Bake for 1 hour and 15 minutes or until the cookies are dry and crisp.
Turn off the Oven and let the cookies cool completely inside the Oven for at least 1 hour or until completely cool and dry.

Tips

For chewier cookies, bake for 1 hour.
To make coloured meringue cookies, add a few drops of gel food colouring to the meringue after the sugar has been added.
Store meringue cookies in an airtight container at room temperature for up to 3 days.