Chai Meringues
Delicate, airy, and infused with the warm, aromatic spices of chai, these Chai Meringues are a show-stopping treat that's perfect for any occasion. Crafted from just a few simple ingredients like fluffy egg whites, a touch of vanilla, and a medley of cinnamon, cardamom, ginger, and cloves, these bite-sized treats capture the cozy essence of your favorite chai latte in every sweet and spiced bite. With just 20 minutes of prep and a gentle baking process that ensures crisp exteriors and melt-in-your-mouth centers, these meringues are as easy to make as they are delightful to enjoy. Serve them as a standalone dessert, pair them with a steaming cup of tea or coffee, or gift them for a unique homemade treat. Plus, they’re naturally gluten-free and store well for up to a week! Perfect for tea lovers and dessert enthusiasts alike, Chai Meringues elevate simple ingredients into an irresistibly elegant confection.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 200°F (93°C) and line two large baking sheets with parchment paper.
In a clean, grease-free mixing bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium speed. Once all the sugar is added, increase the speed to high and beat until firm, glossy peaks form. The mixture should be smooth, and the sugar fully dissolved.
Gently fold in the vanilla extract, ground cinnamon, ground cardamom, ground ginger, and ground cloves using a spatula. Be careful not to deflate the meringue while folding.
Transfer the spiced meringue mixture to a piping bag fitted with a large star tip (or use a spoon for dollops) and pipe 1.5-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart.
Place the baking sheets in the oven and bake for 1.5 hours, or until the meringues are completely dry and can be easily lifted off the parchment paper. Rotate the baking sheets halfway through baking, if necessary.
Turn off the oven and leave the meringues inside to cool completely for 1-2 hours. This helps them dry out further and prevents cracking.
Once cooled, store the meringues in an airtight container at room temperature for up to a week. Enjoy as a light snack or alongside your favorite tea or coffee!
Nutrition Facts
Calories |
37 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 8.4 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
