Dark Chocolate–Dipped Cinnamon Meringues

Kiyomi Toda-Burke

Three Tarts, NYC

These delicate hearts are adorable on their own, and—if you’re up for more of a challenge—even better dipped in chocolate. Pack in cellophane bags and tie with a satiny red or pink ribbon.


5 dozen meringues


  • 5 egg whites
  • 1 1/2 cups sugar
  • 1/2 plus 1/8 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 2 cups chopped dark chocolate, melted in a double boiler


Preheat the oven to 200°F.

Make a Swiss meringue by combining the egg whites, sugar, cream of tartar, and cinnamon in the bowl of stand mixer. Hold the bowl over a small pot of boiling water and whisk until the mixture is warm to the touch. Screw the bowl onto the stand mixer and beat the mixture on high speed with a whisk attachment until it becomes cool and holds stiff peaks.

Transfer the mixture to a piping bag fitted with a round tip. Pipe heart shapes onto parchment-lined sheet pans. Make the heart shape by piping in two sections: start from the top of the heart and draw the tip down to a point, then do the other side. Bake in the oven until meringue is completely dry, about 2 to 3 hours. Remove from the oven and let cool completely.

To temper the melted chocolate, stir and cool the chocolate over a bowl filled with ice until the chocolate reaches 81°F. To test the temper, dip the tip of a flat metal spatula into the chocolate. Tap to remove excess chocolate. If the chocolate is tempered, it should set on the spatula in less than 3 minutes. Gently warm the chocolate over a pot of boiling water, just until it reaches 86°F. Remove from the heat.

Once the cookies are cool, dip the hearts halfway into the tempered dark chocolate and place them on clean parchment to set.