I think this recipe is supposed to make meringues but the instructions are written poorly so that they turn out flat. I beat the egg whites till they were stiff and added the sugar/cinnamon/cocoa mixture to the whites at about 1T at a time (I left out the almonds). Doing this will keep the whites fluffy, but as written in the instructions, if you add them all at once you'll deflate your eggs. I made 24 of these and put them on parchment paper, and they turned out wonderful. They're melt in your mouth crispy on the outside and just a bit chewy on the inside. Bake for 35 minutes and they're perfect.
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