Chewy Chai Meringues
Photo by: Anna Ginsberg, CookieMadness.net
These chewy meringues from Anna Ginsberg of Cookie Madness resemble puffy spiced clouds with a heavenly sweet bite. They're fairly simple to make, and while the meringues are baking they'll fill your home with a warm, wonderful scent. After they've cooled, keep a handful for yourself then send the rest as gifts!
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients: Add all to shopping list
3/4 cup confectioners' sugar
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
2 tsp cornstarch
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
Pinch of salt
1 tsp white vinegar
1 cup white chocolate chips
3/4 cup chopped pecans (or macadamia nuts), lightly toasted
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
2 tsp cornstarch
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
Pinch of salt
1 tsp white vinegar
1 cup white chocolate chips
3/4 cup chopped pecans (or macadamia nuts), lightly toasted
directions:
Preheat oven to 300°F and line 2 baking sheets with parchment paper.
Mix together powdered sugar, cinnamon, cloves, ginger and cornstarch and set aside.
In a double boiler or a metal bowl set over a pot of boiling water, whisk egg whites and granulated sugar until mixture is warm and sugar has dissolved. To test, remove a small bit of the mixture, allow to cool, and rub between two fingers. If you feel the grains from the sugar, continue heating. If smooth, it’s dissolved. The process should only take 3 to 5 minutes.
Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.
Gently fold in reserved powdered sugar mixture, white chips and nuts.
Using a tablespoon, generously scoop the mixture and drop onto parchment-lined baking sheets, about 2 inches apart. Bake for 30 minutes. Remove from oven and let cool on a rack.
KITCHEN COUNTER:
Makes about 2 dozen
