Time: 4 hours.
Complexity: easily
Quantity: 60 pcs.

These tiny meringues, infused with the flavor of Indian masala chai, make a delicious, aromatic treat for Christmas and New Year's. In addition to egg whites and sugar, they contain a mixture of ground black tea, cardamom, ginger, cinnamon, and cloves, as well as vanilla extract. Before baking, sprinkle the tops with coarse sugar for a more festive look. Dry the meringues in the oven at a low temperature for a few hours to prevent browning, and then cool in the turned-off oven.

Ingredients:

• 1 bag English Breakfast tea (or about 1 and 1/4 teaspoons tea leaves)
• 0.5 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• Whites of 3 large eggs, room temperature
• 1/4 tsp cream of tartar
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• White decorative sugar, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black tea, cardamom, cinnamon, ground ginger, carnation, eggs, cream of tartar, sugar, vanilla extract

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat the oven to 225°F (107°C). Line 2 baking sheets with parchment paper. Remove the tea leaves from the bag. If the leaves are large, grind them in a spice grinder. Combine the tea in a small bowl with the cardamom, cinnamon, ginger, and cloves.
Step 2
• In a large bowl, beat the egg whites with a mixer on medium speed until foamy, about 30 seconds. Stir in the cream of tartar and salt and beat until soft peaks form, 3-4 minutes. Increase the mixer speed to medium-high and beat in the sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4-5 minutes. Stir in the vanilla extract and tea-spice mixture.
Step 3
• Transfer the meringue to a pastry bag fitted with a 1-cm star tip. Pipe 3-cm mounds of meringue onto prepared baking sheets, spacing them about 2.5 cm apart. Sprinkle with coarse decorative sugar. Bake, rotating the baking sheets halfway through, until the meringues are dry and easily peel away from the parchment, about 2 hours. Turn off the oven; leave the meringues in the oven for about 1 hour longer. Let them cool completely on the baking sheets.

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