Chai Spice Meringue Cookies Recipe

Introduction

Chai Spice Meringue Cookies are light, airy, and infused with warm aromatic spices that bring a cozy twist to a classic treat. These delicate cookies are perfect for tea time or as a sweet snack anytime you crave a hint of spice.

Ingredients

• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cardamom

Instructions

1. Step 1: Allow the egg whites to come to room temperature in a large mixing bowl, about 30 minutes.
2. Step 2: Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper and set aside.
3. Step 3: Add cream of tartar and salt to the egg whites. Beat on high speed until soft peaks form.
4. Step 4: Gradually add sugar, one tablespoon at a time, while continuing to beat the egg whites.
5. Step 5: Add cinnamon, nutmeg, and cardamom to the mixture and beat at high speed until the egg whites are glossy and form stiff peaks.
6. Step 6: Carefully spoon the meringue mixture into a piping bag fitted with a ½ inch star tip.
7. Step 7: Pipe the meringue onto the prepared baking sheets, spacing them about 1 inch apart.
8. Step 8: Bake for 60 minutes, or until the meringues are dry and firm to the touch.
9. Step 9: Turn off the oven and let the meringues sit inside with the door closed for another hour to cool completely.

Tips & Variations

• For a different spice profile, try adding a pinch of ground cloves or ginger alongside the chai spices.
• Make sure your mixing bowl and beaters are completely clean and free of grease to help the egg whites whip properly.
• If you don’t have a piping bag, you can drop spoonfuls of the mixture onto the baking sheet, though the shape will be more rustic.

Storage

Store the cooled meringue cookies in an airtight container at room temperature for up to two weeks. Keep them away from moisture to maintain their crisp texture. If they soften, you can briefly re-crisp them in a low oven at 200°F (90°C) for 5-10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

Granulated sugar is preferred because it helps create the right texture in meringues. Powdered sugar contains cornstarch which can affect the structure and make the meringues less crisp.

Why do I need to use cream of tartar?

Cream of tartar stabilizes the egg whites and helps them hold air, resulting in a better volume and firmer peaks for perfect meringues.

Chai Spice Meringue Cookies Recipe

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★★★★★

4.9 from 97 reviews

These Chai Spice Meringue Cookies are light, airy, and delicately spiced with cinnamon, nutmeg, and cardamom. Perfect for a sweet treat that melts in your mouth with a warm chai flavor twist, these meringues are crisp on the outside and tender inside. They make a delightful, elegant dessert or accompaniment to tea or coffee.

• Author: Kai
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 45 minutes
• Yield: About 24 meringue cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg White Mixture

• 4 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/3 cups granulated sugar

Spices

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom

Instructions

1. Prepare Egg Whites: Allow the egg whites to come to room temperature by letting them sit in a large mixing bowl for about 30 minutes. This ensures better volume when whipped.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper and set aside to prevent sticking.
3. Beat Egg Whites: Add the cream of tartar and salt to the egg whites. Beat on high speed until soft peaks form, which means the egg whites hold shape but the peaks curl over at the tips.
4. Add Sugar Gradually: Slowly add the sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed to incorporate fully before adding more sugar.
5. Mix in Spices: Once the sugar is fully incorporated and the mixture is glossy, add the cinnamon, nutmeg, and cardamom. Continue beating until stiff peaks form—egg whites should be shiny and firm, standing straight up without drooping.
6. Pipe the Meringue: Carefully transfer the meringue mixture into a piping bag fitted with a ½ inch star tip. Pipe the meringue into small dollops approximately 1 inch apart on the prepared baking sheets to allow space for expansion.
7. Bake: Place the baking sheets in the oven and bake for 60 minutes or until the meringues are dry and firm to the touch.
8. Cool Slowly: Turn off the oven and leave the meringues inside with the oven door closed for an additional hour. This gradual cooling helps to prevent cracks and ensures they are completely set and crisp.

Notes

• Use room temperature egg whites for better volume and stability.
• Adding sugar gradually prevents the meringue from becoming grainy.
• Cool the meringues slowly in the oven to avoid cracking.
• Store meringue cookies in an airtight container to keep them crisp.
• If desired, you can experiment with other chai spices like cloves or ginger for added flavor complexity.

Keywords: Chai spice, Meringue cookies, Chai meringue, Spiced cookies, Light dessert, Egg white dessert