- 3/4 cup plus 7 teaspoons (180 grams) granulated sugar
- 3 large egg whites, at room temperature (about 1/3 cup plus 4 teaspoons, or 100 grams)
- 1/4 teaspoon molasses
- 1/8 teaspoon vanilla extract
- 1 tablespoon Dutch-processed cocoa powder
- 1/4 teaspoon ground cinnamon
Preheat oven to 390°F and adjust oven rack to middle position. Line a rimmed baking sheet with a silipat. Pour sugar onto the lined baking sheet and bake until the edges of the sugar are just beginning to melt, about 4 minutes.
Meanwhile, add egg whites to a clean medium-sized mixing bowl. Using an electric mixer with clean beaters, beat egg whites until they hold soft peaks.
Reduce oven to 210°F. Add hot sugar to the egg whites 1 spoonful at a time, mixing continuously. Once all the sugar has been added, continue mixing until the meringue holds stiff peaks and you no longer feel sugar crystals when you rub a bit of meringue between your fingers, 5 to 8 minutes. Add molasses and vanilla and mix briefly to make sure meringue still holds stiff peaks.
In a small bowl, stir together cocoa powder and cinnamon. Using a fine-mesh sieve, dust the surface of the meringue with a thin layer of the cocoa and cinnamon mixture.
Line a baking sheet with a silipat and spoon the mixture onto the lined baking sheet in 6-9 meringues. Try not to stir the cocoa and cinnamon mixture into the meringue too much.
Bake for 2 1/2 to 4 hours. The resulting meringues should be light and crisp and you should be able to easily remove them from the silipat. When tapped, they should sound hollow. Allow to cool on a wire rack. The meringues will keep in an airtight container at room temperature for up to 5 days.
Makes 6-9. From Serious Eats