Pre-heat the oven to 130C fan-forced and line a baking tray with baking paper.

Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.

Mix the sugar and cream of tartar together then with the mixer running, add one tablespoon of the mixture at a time to the egg whites mixing well between each addition.

When all the sugar has been added turn the speed up to medium and beat for a further few minutes until the mixture is thick and glossy.

Test if it's ready for baking by rubbing a little of the batter between your fingers. If it's smooth, it's ready, if not, keep beating until it is smooth.

Cake the bowl off the stand.

Mix the cocoa and cinnamon together and then sift over the meringue.

Carefully fold it through to create a chocolate swirl.

Spoon heaped tablespoons of mixture onto the lined baking tray.

Put the tray in the oven and turn the temperature down to 100C fan-forced.

Bake for 1 hour to 1 hour and 15 minutes.

Open the oven just a little and leave the meringues to cool completely in the oven. It will take at least 3 hours.

Store in an airtight container.