I don’t always like big desserts that you have to eat with a utensil so these cinnamon meringue petit fours are the perfect mini desserts for my family.
For Christmas this year I was given a lovely Kitchen Aid Mixer which I had dreamt about for a long time.
The Kitchen-aid mixer makes life so much easier and with no more sore wrists and I can create my budget-friendly recipes in a shorter length of time. I don’t know why it took so long to get one.. ha!
Today I’m breaking out the new mixer to share my Cinnamon Meringue Petit Fours recipe and I can honestly say it’s a dream come true. It seems as if I’ve got hired help and the mixer is worth every penny.
This petit fours recipe has hints of cinnamon and the consistency of meringue which makes them simple to create. With all the ingredients in the pantry from the holidays I can easily whip these up in a jiffy.
This meringue is different from most as its chewy rather than crunchy as it has fine almonds mixed in. The important key to remember is once they are done baking to let them cool in the oven so they dry up an don’t become mushy. The cinnamon and lemon give the product a zing of flavour that is most unusual for a meringue, compared to a fluffy plain meringue.
Finally, putting the whipped cream in the middle helps cuts through the sweetness so you are not just biting into a sugary mess but more a creamy indulgence of sweet meets mellow. I just mix up whipping cream until I get soft peaks then spoon some on one meringue then push a second meringue on top to form a mini-cushion. I don’t like to add sugar to my whipped cream but if you like to add a bit more sweetness than it’s optional.
Delightful Cinnamon meringue petit four treats with a hot cup of tea or after a meal, perfect!
What are petite fours? I knew you would ask 🙂
Petit fours also known as mignardises are considered a small confectionery or small savoury treat. The name is French and simply means, “small oven”.
How to make Cinnamon Meringue Petit Fours…
- 2 cups icing sugar plus ⅓ cup for dusting
- 1teaspoon ground cinnamon
- 1 cup ground almonds
- Grated zest of 2 lemons
- 4 eggs
- 1 tablespoon caster sugar
- 1 cup whipping cream (filling)
- Preheat oven Oven temp 160oC/325oF
- Line 2 baking trays with parchment paper
- Mix icing sugar, cinnamon, almonds and zest of lemon
- In a separate bowl , whisk egg whites until they reach the soft peak stage.
- Now continue whisking eggs and gradually add the caster sugar until stiff peaks start to form
- Fold in the icing sugar mixture
- Place mixture into piping bag (or freezer bag with end cut off)
- Pipe onto trays as small well-spaced oval balls.
- Bake for 10 mins then switch off the oven and let them cool in the oven. Once cooled dust with icing sugar and fill with whipped cream. (Whip one cup of whipped cream in mixer until it forms peaks) then top with a second meringue. You can add sugar to your whipped cream if you want to add more sweetness but I don't.
There you have it a delicious Cinnamon meringue petit four that melts in your mouth and is a different type of treat your that your friends and family will want to know where you learned how to make them.
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