Homemade Apple Cinnamon Puffs
These Apple Cinnamon Puffs have a puffy, airy-texture that easily dissolves in your mouth! A fun flavour combo with the apple and cinnamon in a fun, portable snack version.
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Servings: 160 puffs
Equipment
- 1 Electric handheld mixer
- 1 Spatula
- 1 Zip-top bag or piping bag
- 1 baking sheet lined with parchment paper
Ingredients
- ⅓ cup unsweetened applesauce reduced to 2 tbsp
- 2 egg whites
- ¼ teaspoon cream of tartar
- 2 teaspoon maple syrup
- ½ teaspoon apple pie spice or cinnamon
Instructions
- Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper.
- Add the applesauce to a small saucepan. Cook over medium heat, until the applesauce is reduced down to about 2 tablespoon (about 4-5 minutes). Let cool.
- In a clean, dry metal bowl, beat the room temperature egg whites with an electric mixer on low speed until they begin to froth (about 15-20 seconds). Once frothy, add the cream of tartar, apple pie spice (or cinnamon), and maple syrup. Turn the speed up to high and beat until stiff peaks form, about 5 minutes.
- Add the reduced applesauce to the side of the whipped egg whites (not on top!). Gently fold the applesauce in with a spatula (be very gentle).
- Transfer the mixture to a piping bag or zip-top bag. Snip a small opening from one corner and pipe small, evenly sized dollops onto the prepared baking sheet.
- Bake for 90 minutes, or until the puffs feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments. They should be completely dry and cooked through!
- Turn off the oven and let the puffs cool in the turned-off oven for another 30 minutes. This really helps them dry out a bit more and maintain their crispness!
When adding the applesauce, be sure to add it to the side of the whipped egg whites (not on top). We want to try and preserve as much of the air in the whipped egg whites as possible.
Notes
This recipe was updated on October 13, 2026, to make it even easier to prepare, with better flavour and texture! The original apple cinnamon yogurt melts have now become apple cinnamon puffs by removing the yogurt and replacing the cornstarch with cream of tartar to help stabilize the egg whites. The result is a simpler, more reliable recipe that's less finicky to make, with a delicious apple cinnamon flavour and a light, crispy, melt-in-your-mouth texture!
Let me know if you make this recipe! Leave a comment below!