Chai Spice Meringue Cookies
Chai Spice Meringue Cookies
Fellow Chai Spice lovers – where are you at!? This recipe is for you.
Let me be clear – there is nothing cliche about being a chai spice lover, in my book! When the crisp nights start to roll around in September, I start thinking about all of my favorite chai and fall-spice recipes.
Chai scones, chai tea, chai candles burning in my house – yes, I embrace my chai obsession and am not ashamed in the least!
These sweet Chai Spice Meringue Cookies are a welcome sight in the fall. I share them with my workmates and have watched them disappear off the table. People are shocked at how much delicious flavor is packed into these miniature cookies. I love to watch the looks on their faces the first time they bite into a meringue.
For those who are new to the World of Meringue Cookies, that gentle crunch, coupled with the sweet and spicy blend of flavors, makes a Meringue Cookie a true eating experience.
It’s So Easy To Make Chai Spice Meringue Cookies
What I love about meringues is that they are surprisingly rare to see on a dessert table, and actually pretty simple to make! In about 20 minutes they are ready for their low, slow bake. It takes a little bit of work to make these flavor-packed sweet morsels to share with friends and family.
I also love that they’re made with egg whites; I pretend that they offer a tiny hint of protein along with the sugary spicy sweetness. Meringues are also a great way to use up the rest of the eggs, after you’ve finished making your Fresh Citrus Curd for the week!
Making Those Cute Kiss Shapes
The shape of sweet little meringue cookies is one of the reasons people can’t stop after just one. Like little cookie kisses, these babies are bite-size and often surprise people with how much flavor is packed into such a cute bundle.
After that first little crunch, they melt in your mouth and explode into sweet yumminess.
Piping Perfection
I love to pipe my meringues using my Piping Kit and a kiss-creating piping tip. Once those stiff peaks are formed and your meringue batter is ready, it’s a cinch to put this mix into a piping bag and quickly, accurately pipe out perfect little Chai Spice Meringue Cookies.
Here’s the Piping Kit I bought on Amazon, which is a perfect entry-level Piping Set for a would-be meringue maker! It comes with SO many tips that I haven’t even scratched the surface of them yet! The kit is super easy to use, easy to clean, and was a great bargain.
Parchment Paper is a MUST!
I love to bake with Reynold’s Parchment Paper (especially for this recipe) because it has grids printed right on the paper. This helps me pipe perfectly consistent meringues with ease. Once it’s piping time, I breeze through my piping work with this simple setup.
In order to get a consistent bake on your meringues, parchment paper is a MUST. They help keep the bottoms from cooking too fast, and make removal a cinch.
How to Make Chai Spice Meringue Cookies
The secret to making delicious meringues is slowly baking them at a low temperature to dry them to that classic crispy texture.
To make these scrummy meringue cookies, whip your egg whites with granulated sugar and spices until stiff peaks, approximately 7-10 minutes. Pipe these little lovelies onto parchment paper-lined baking sheets and place them in a warm oven for 2-3 hours. Viola!
The Recipe
Chai Spice Meringue Cookies
Equipment
- Stand Mixer (optional)
- Parchment Paper
- Piping bag with tip (or plastic freezer bag)
Ingredients
Chai Spice Meringue Cookies
- 3 large egg whites, room temperature
- ⅓ cup granulated sugar
- ⅛ tsp ground cardamom
- ⅛ tsp ground clove
- ⅛ tsp ground cinnamon
- pinch ground ginger
- pinch ground star anise
Instructions
Chai Spice Meringue Cookies
- Preheat oven to 200 degrees Fahrenheit.
- In a small bowl, combine spices.
- Combine spices in a medium bowl with granulated sugar. Mix with a spoon until well combined.
- In a stand-up mixer or large mixing bowl, whisk egg whites for 2 minutes on low speed.
- Increase whisking speed to medium.
- In 6 additions, slowly add sugar spice blend to the egg whites, whisking at least 30 seconds between additions.
- Whisk egg-sugar-spice mix until stiff peaks form, approximately 7-10 minutes on medium.
- Add meringue mix to a piping bag (or alternately, a plastic freezer bag with the corner tip cut off) and pipe 1-inch diameter cookies onto parchment-lined baking sheets.
- Bake for 2 - 2 ½ hours until meringues are dry to the touch; watch in the final ½ hour to ensure edges aren’t caramelizing or burning.
- Slide parchment paper off baking sheet and cool completely.
Storing Your Chai Spice Meringue Cookies
- Store in an air-tight container at room temperature up to 1 week.
