Chai Meringue Drops Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

Steps:

• Preheat oven to 250°F.
• Line a baking sheet with parchment paper or aluminum foil.
• Add all the egg whites to an electric mixer bowl, and on low, whip into a froth. Then turn the machine to high and beat into firm peaks.
• Add the sugar slowly to the egg whites while maintaining high speed, then turn the mixer off and fold in the spices by hand.
• Drop in little spoonfuls onto the baking sheet and bake for 90 minutes. Turn the oven off and leave the meringues inside until it is completely cool.
• Store meringues in an airtight container.