Double Cinnamon Meringue

HTML tutorial

Long time not done.
I’ve made a really really delicious something recently. I hope to post it soon :) But in the meantime, because of this something, I had some whites to experiment with :)
I chose this meringue and… I have to tell you, it was SO SWEET! And to tell you something more, sometimes no sweet limit is a good decision :)

The best thing is that I’ve got some spare whites again… So what kind of meringue should I make next time? :)

Meringue Ingredients (two meringues, 18cm each) :

  • 3 whites
  • 150g baking sugar
  • 1/2 Tbs cinnamon
  • 1/4 cup walnuts, finely chopped

Line the form with bakery paper.

Draw two 18cm circles on a paper -> you can use your form to ring it :)

Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)

Add sieved cinnamon and mix it in.

Divide the mass into two and put it in the drawn circles.
Smoothen it, using a flat spatula.

Sprinkle each meringue with chopped walnuts.

Dry the meringue for about an hour in 140°C.

Chill ajar for several hours, or even the whole night :)

Cinnamon Cream -> prepare few hours before serving :)

  • 250ml heavy cream
  • 2 Tbs mascarpone
  • 1/2 tsp icing sugar
  • 1 1/2 tsp cinnamon

Beat the cream with mascarpone till you get quite creamy mass.
At the end of beating, add sieved icing sugar and cinnamon and mix them in.


  • 1/2 small jar of plum jam

How to make it?

Lay plum jam on the bottom meringue. Smoothen.
Lay cinnamon cream on the jam.
Cover it all with the second meringue.
You can chill it a bit in the fridge… and serve! :)


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