Chai Meringues (to be paired with ‘easy peasy lemon squeezy pasta’)

2/3 egg whites (keep the yolks for the pasta recipe)
1 teaspoon of cream of tartar
2/3 tablespoons of caster sugar
Pinch of cinnamon
Pinch of mixed spice
If desired- a lunch of cardamom powder

A fun fact about meringues… unless you like them, don’t make them, they take an age! Ok so that wasn’t so fun but what you might not know is what the cream of tartar is for, (its chemical name is postassium hydrogen tartrate) and it’s what’s known as a ‘stabilizing agent’ for the egg whites. Basically it keeps them fluffy so the bubbles don’t go flat. It can be substituted with the same amount of lemon juice or vinegar if you don’t happen to have it in the cupboard too.
Preheat the oven to 120
In a bowl whisk the egg whites until they look stiff, add the cream of tartar and whisk again, add the spice then the sugar whisking it in between tablespoons and when you can touch the mixture in your fingers and rub them together without feeling the grains of sugar, its ready. Another way to check is to turn the bowl upside down and have the mixture stay in the bowl… you want to be pretty sure its ready to do this and I take no responsibility for egg on your face should you turn out wrong (great pun).

Turn oven down to 90 and spoon out the meringues, mine made 3 large ones but it depends on the size you want really, cook for 1.5 hours.

Remember that meringues will set hard once they’re cool so until then they’ll be soft and sticky, that’s ok, they’re still cooked so don’t stress. If you have time let them cool naturally in the oven as the temp drops, if not you can take them out without much stress.

I paired mine with fresh fruit and a shaving of dark chocolate (delishhhh) but you could have anything you wanted really- cream and passionfruit, strawberries, even some kind of sweet sauce or ice cream if you have a super sweet tooth.


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