Cinnamon and chocolate meringues with apple snow and chocolate twigs

7. 10. 2025

If you want to show off this Christmas, bake your family these chocolate cinnamon meringues covered in luxurious apple snow and decorate them with beautiful chocolate sprigs. They won’t want anything else!

Ingredients:

For the meringues:

• 1/2 cup coconut sugar
• 1 and 1⁄2 tsp ground sweet cinnamon
• 2 tablespoons of cocoa powder
• 5 egg whites
• pinch cream of tartar
• 2 cups powdered sugar
• 2 cups dark chocolate (65 – 70%), broken into squares
• 1⁄2 teaspoon ground cinnamon

For the apple snow:

• 4 sweet apples
• 1 and 1⁄2 tablespoons powdered sugar
• 1⁄2 tsp cinnamon and apple essence (optional)
• 1 cup whipping cream

Method

Meringue:

• Line 2 baking sheets with baking paper. 
• Take 2 small bowls.
• Take 2 small bowls and sift one-half of the coconut palm sugar and 1tsp of the cinnamon into the first and the remaining half of coconut palm sugar, 1⁄2 tsp of cinnamon, and all the cocoa powder into the second and set aside until needed.
• Set aside.
• Preheat the oven to 150°F.
• Put the egg whites in a large bowl. Add a pinch of cream of tartar and whisk until peaks form when the beaters are lifted.
• Add powdered sugar a little at a time (beating well before each addition) and beat until stiff peaks form.
• Add the caster sugar, a little at a time, whisking well before each addition to form a stiff meringue. 
• Use a little meringue from the beaters at each corner of the baking sheets to stick down the baking paper.
• Using a large spoon, carefully fold in the reserved sugar and cinnamon mixture until the meringue is evenly colored. 
•  Without overmixing, gently fold in half of the other reserved sugar flavored with cinnamon and cocoa swirl to give a marbled effect, and spoon some of the meringue out onto a baking sheet.
• Lightly fold in the rest of the cinnamon and cocoa mixture and spoon onto the sheets.
• Bake for 1 hour, until the meringues come off the baking sheet easily.
• Let them cool on a wire rack.
• Meanwhile, melt the dark chocolate with half a teaspoon of cinnamon in a bowl set over a pot of simmering water (the bottom of the bowl must not touch the water).
• Remove the bowl of melted chocolate and cinnamon from the pot and stir.
• Allow to cool for 5-10 minutes.
• Carefully spread a little chocolate on the base of each meringue and spread it outwards towards the edges.
• Put the meringues back on the grid lined with baking paper and let the chocolate harden.
• Once set, store in an airtight container for up to 2 days.
• You can make chocolate twigs from the remaining chocolate.

Chocolate sprigs:

• To make the chocolate sprigs, turn the tin upside down on the work surface and pour over the remaining chocolate.
• Spread the chocolate thinly to the edge.
• Let it harden just a little; it must not be too hard. Otherwise, it will not work with it.
• Hold the sheet firmly by the edge so it doesn’t slip and slowly and carefully use the blade of a large chef’s knife to form twigs by running the surface of the chocolate towards you.
• Place the chocolate branches on a baking sheet and let them harden.
• Then store them in an airtight container.

Apple Snow:

• Peel the apples, cut them into quarters, and remove the cores.
• Thinly slice the apple quarters and place them in a saucepan with 2 teaspoons of water, the sugar, and the extracts if using.
• Cook, covered, over low heat for 5-10 minutes until the apples are soft.
• Place the pot in a bowl or sink of cold water to speed up the cooling process.
• When the apples are cool, blend them into a smooth puree.
• Allow to cool completely.
• Whip the cream until it holds its shape.
• Stir the cream into the applesauce and refrigerate until you need the snow.
• Finally, glue two meringues to each other using apple snow and decorate with a few sprigs of chocolate.
• Bon apetite!

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