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–+ servings
cinnamon meringue cookies in gray bowl
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5 from 17 votes

Cinnamon Spice Meringue Cookies

Light, airy Cinnamon Spice Meringue Cookies are a perfect slim dessert option. They classic cookies are full of flavor and a great low calorie dessert option.
Prep Time10 minutes
Cook Time1 hour
Cooling time in oven1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Low Calorie
Servings: 40 1 ½-inch meringue cookies
Calories: 12kcal
Author: Toni Dash

Ingredients

  • 2 large egg whites room temperature
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions

  • Preheat the oven to 300 degrees F. Line 1-2 large baking sheets with parchment paper or use a silicon baking mat.
  • When the oven reaches 300 degrees, turn it off and begin preparing the recipe.
  • Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Make sure the bowl is clean and has no traces of fat or water!
  • Set the mixer on medium-low speed and beat the eggs until foamy; 2-3 minutes.
    Add the cream of tartar and mix 15 more seconds to mix in.
  • With the mixer still on medium-low speed, slowly add the granulated sugar (about 1 tablespoon at a time). Make sure to give the sugar plenty of time to incorporate and dissolve before you add the next spoonful.
  • Once all of the sugar has been added, turn the speed to medium-high and beat just until stiff glossy peaks form. Do not overbeat.
  • Add the vanilla, cinnamon, and nutmeg and whisk gently to combine. Do not over whisk.
  • Transfer the mixture to a piping bag fitted with your choice of tip and pipe 1 ½” meringues onto the baking sheet, making sure to pipe them at least 1” apart. If you don’t have a piping bag, you can use a plastic bag or two spoons!
  • Place the baking sheets of meringues in the oven and allow to sit for 2 hours or overnight undisturbed. DO NOT OPEN THE OVEN while the meringues are in there.
  • Once out of the oven allow the merinuges to cool completely if not fully cooled. Transfer the cooled meringues to an airtight container and store at room temperature for up to five days.

Notes

Weight Watchers Points note: Up to 2 cookies is 1 total point. Each additional cookie adds 1 point.
Pro Tips
Make sure the bowl is clean and has no traces of fat or water!
Do not use a plastic bowl for beating the eggs.
Use fresh eggs. They will build volume better than older egg whites.
Use room temperature eggs. Do not let any yolk get into the egg white.
Add sugar slowly. This makes a big difference in the final meringue cookies. Take your time and don't add more than a tablespoon at a time.
Do not open the oven while the cookies are in it. This helps avoid cracking from a temperature change.
How to Store
Place the fully cooled meringue cookies in an airtight container in a single layer, separating layers with a piece of parchment paper. Store at room temperature for up to 5 days.
They need a dry environment. Moisture will make them sticky so ensure the container is well sealed and dry.
Weight Watchers points on previous program (WW SmartPoints):
  • Green: 1
  • Blue: 1
  • Purple: 1

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg