Cinnamon Vanilla Bean Meringues - cooking recipe

Ingredients

3 large egg whites, room temperature
3/4 cup sugar
1 vanilla bean, seeds scraped
large pinch of salt
large pinch of cream of tartar
1/2 teaspoon cinnamon

Preparation

Preheat oven to 200 degrees F. Combine egg whites, sugar and vanilla bean seeds in a heat-proof bowl (I used the metal bowl of my stand mixer). Set bowl over a pot of simmering water and stir until sugar dissolves and mixture is warm (not hot), about three minutes. Add salt, cream of tartar and cinnamon.

Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cool. This will take 5-7 minutes depending on your mixer.

Fill a pastry bag (fitted with your tip of choice-or you can just cut the end off after filling) with the meringue. Pipe meringues into circular shapes about 1 3/4- to 2-inches in diameter on 2 parchement paper-lined baking sheets.

Bake the meringues until crisp on the outside and still slightly soft on the inside, about 1 hour and 15 minutes. Cool completely on a wire rack.