Cinnamon cocoa meringues with vanilla ice cream and cinnamon chocolate sauce from The Best of Gourmet 1992: Featuring the Flavors of France (page 242) by Gourmet Magazine Editors

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Notes about this recipe

  • Eat Your Books

    The meringues can be made 10 days ahead and kept, separated with sheets of wax paper, in an airtight container. Sauce an be made 1 week ahead and kept covered and chilled.

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