The holiday season is known to be a time of indulgence. For those of us who're having a hard time choosing between sticking to our diets and giving in to temptation, these meringue cookies let us have our cake and eat it too! These light, delicate, melt-in-your-mouth treats are satisfying and waist-line friendly, coming in at only 10-20 calories a pop!
Chai Tea Meringue Cookies
Makes 16 cups
- 2 tbsp chai tea
- 1/2 cup water
- 3 large egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
Begin by preheating your oven to 250°F. In a small saucepan, bring the water and tea leaves to a boil. Then, reduce the heat and simmer until the liquid is reduced to roughly 1 tablespoon. Strain out the tea leaves and let the infused water cool.
Using a handheld or stand mixer with the whisk attachment, beat the egg whites on low speed for 2-3 minutes. or until they become foamy. Then turn the speed to high and continue beating until the egg whites form stiff peaks. While still beating, slowly add in the sugar and cream of tarter until thoroughly mixed. The egg whites should look glossy. Then add in the tablespoon of steeped tea and mix until just incorporated.
Spoon or pipe the mixture into small mounds on a baking sheet lined with parchment paper. Bake for 90 minutes and then turn off the oven, leaving the meringue cookies to cool while keeping the oven door closed. Once the cookies are cooled, serve and enjoy!
Recipe adapted from