CHAI MERINGUES
- 3 egg whites
- 1 c. granulated sugar
- 1/2 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
Beat the egg whites with an electric mixer at low until they get foamy, then at high speed until they form stiff peaks. You should be able to turn the bowl sideways without the egg whites moving. Your bowl and beaters must be grease-free for this to work properly! Gradually add sugar a little at a time while beating at high speed. When all the sugar has been beaten in, the egg whites will look shiny. Add the spices and beat in as briefly as possible. Drop the mixture into small mounds on baking sheets that have been covered with foil or parchment paper. Bake at 250 degree Farenheit for 90 minutes. Turn off the oven and leave the meringues to sit. Don't open the door! Let them sit overnight (preferable) or at least until the oven cools. Remove them from the foil and store in an airtight container.
Recipe adapted by Debby Lovell, originally posted on New Chai Ideas!
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