YUMMY! I love meringues! Fast and delicious. When you nee to make a whole lot of cookies for Christmas or gifts, even better!
Chai is one of the new “it” flavors, so me and all my friends being teenagers are in on the craze. I took my go to meringue recipe and made it CHAILICIOUS.
Then in honor of Christmas, I had to follow a pintrest idea and pipe them into Christmas trees!
I will definitely do a complete fail-proof meringue post in the future with an plain recipe to play with, but I’ll try to outline key points here too in italics.
Here is what I came up with:
(I doubled the batch, but one batch makes about 60 small meringues)
-2 egg whites
-1/8 tsp vinegar
-1/8 tsp salt
-1/3 cup sugar
-Preheat oven to 225
-Separate eggs and place in clean oil free metal bowl with vinegar and salt
– take eggs out of the fridge and let come to room temp (can speed up by placing in bowl of warm water for 5 min)
Its impt. to get them to room temp because they whip bigger
-Begin whipping at med-slow speed, moving to med and beat until soft peaks form. This will take 5+ minutes
*it is crucial that you resist the temptation to beat at high speed, if you go too fast you will get crumbly whites and it won’t get voluminous.
-Place into a piping bag or a large ziplock with the corner snipped and a piping tip placed on (if not making trees or shapes, no need for a tip)-Mix in vanilla extract
-Mix in chai by hand by folding with a spatula so not to deflate your meringue
-Pipe in small spirals on sheet lines with parchment paper with 1 in spacing
-decorate with sprinkles 🙂
-Bake until dry for ~90 min
-Remove from oven. I lift the parchment paper up off hot sheet so they cool faster (working against humidity) and remove/peel the cookies off when bottoms cool
-Cool and package in air-tight tupperware or freezer-ziplock (if you live in Hawaii or somewhere humid: as soon as they are no longer warm… package)
Anyone can make meringues 🙂 I wish you luck 🙂