Chai Spice Meringue Cookies
Chai Spice Meringue Cookies - Easy, 2 ingredient recipe (plus those signature chai spices). Quick, fun recipe your family with love.
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.
Notes
It is possible to over mix your meringue. Stop before the eggs separate in the mixer (7-10 minutes is ideal).