Cinnamon Mango Meringues (Easy gluten free, dairy free and nut free cookie)

 

Cinnamon Mango Meringues

Our last recipe for mango week is a fun twist on my meringues. The meringues are very similar to my Easy Meringue Recipe. The only changes are a couple ingredients.

 

Ingredients:

2 large eggs at room temp (if fresh out of fridge put them in a bowl of warm water)

2/3 cup of ultra fine sugar (fine sugar works as well)

1/4 tsp cream of tartar

¼ tsp Mango flavoring

1/8 tsp cinnamon

optional: 2 tablespoons Finely diced dried mango


Tools:

Hand Mixer

Spatula (great tool to get all the batter out of the bowl)

Cookie Sheet

Wax/parchment paper

Piping Bag

 

 

Steps: 
1. Preheat oven to 350 degrees F
2. When eggs are at room temperature crack and separate the egg whites, we only want the egg whites so make sure the yoke does not break! If you are new to this I recommend having an extra bowl at hand to do this separately so you can pick out any egg shells if any fall in.
3. When egg whites are separated pour them into your mixing bowl and mix until they are foamy. You can whisk them yourself but I highly recommend using a hand mixer if you want to prevent your arms from getting too sore! Hand mixing this dough is incredibly difficult and requires a lot of patience.
I got an amazing Kitchen Aid Hand Mixer last year that I adore, It has five speeds and works wonders. If you want to stock your kitchen with the right type of cooking tools I highly recommend searching online for them. You are able to get great deals and have it shipped directly to your home.
If you are on the search for a hand mixer below is a link that takes you to a great one I found on Amazon.
4. Once Egg whites are foamy put 1/4 teaspoon of your cream of tartar into the whites and continue to mix until you no longer see the cream of tartar in the batter. Pay attention though you do not want to over mix this step!
5. When the cream of tartar is mixed in slowly begin to pour in your sugar. Once you have half of your sugar mixed in pour in your mango syrup and cinnamon. After this continue slowly pouring in your sugar.
6. Mix the meringue until you have a nice consistency that causes the batter to stand in peaks when you take the beaters out of it. If you have excess batter on the beaters turn to a low speed in the bowl above the batter to get rid of the excess.
OPTIONAL: To add an extra surprise finely dice up some dried mangos and gently fold them into the batter.
7. Time to put the meringues on the cookie sheet! Lay out a line of parchment paper on your cookie sheet. If you are short on time and only have wax paper that works as well but can leave wax on your cookie sheets. Recently I found a reusable cookie sheet liner that works great with these cookies and others. It makes the job of cleaning up so much easier! I found the cheapest place to buy them is online, below is a link to a great product on Amazon.com!

8. When it comes to dropping the cookies onto the sheet there are two ways that you can do so. As stated before there is the spoon method, and with that you will end up having the imperfect mountain looking meringues. To do meringues like this you take one spoon and scoop up some of the batter, and when you are in place on the cookie sheet you take another spoon and scoop the batter out of the first one.

You can also use the piping bag method! Personally I prefer this method due to the fact that it ensures evenly sized meringues which gives you a much better chance of them all turning out right.
If you do not have a piping bag but have plastic bags you can always scoop some batter into the bag and once it is full cut the tip of the bag off and use that as a piping bag. I recently got an amazing decorator that I use for piping out the meringues. This is a great tool to have if you are going to be decorating a lot of cakes or making a lot of meringues. Its easy to use and doesn’t make as much of a mess as piping bags can.
My handsome assistant using the new decorator
The meringues before being put into the oven
Make sure that when you put the meringues on the cookie sheet you leave enough space between them, meringues do expand a bit and if they are touching their neighbors they are stuck unless you want to ruin both cookies in pulling them apart!
9. Now put those cookies in the oven, close the door then turn the oven off. Do not let anyone open that oven door or else the heat will escape and you will end up with uncooked meringues. Let the cookies sit in the oven for two hours. Once two hours have passed take them out and let them sit for five minutes.

10. Enjoy!

Be very careful taking the cookies off the sheet, they are very fragile!
Hope you enjoyed my recipe!
Please comment and post pictures if you tried it, and if you have any questions feel free to ask!