Little meringue kisses with the delicious flavoursome addition of The Chai Room Masala Chai. Yum!
Let me begin by saying this was my first go at these tasty treats, they would benefit hugely from the use of a piping bag (mine of course is AWOL when I need it!).
I found them easy to make and they would make a scrummy 'Eton Mess' style dessert with some ice cream & a splash of honey.
I always use a really simple meringue recipe, 2 large egg whites and half a cup of fine sugar.
To begin, make a strong 1/4 cup of The Chai Room Masala Chai, and set aside to cool.
Pre heat the oven to around 150oC and line a couple of baking trays with greaseproof paper.
Pop your 2 egg whites in a mixing bowl and whisk for 2/3 minutes - start on a low speed and increase to a high speed. When the mixture is stiff, start adding in the sugar a little bit at a time.
Once you've added in all the sugar, carry on whisking, usually for around 4 minutes, until the mixture is glossy.
Next, add in a tablespoon of the cooled chai and swirl it into the mix. Try not to over mix.
As mentioned - a piping bag would be brilliant now, to create your little kisses on the baking paper trays. If, like me, you have none to hand, use a couple of teaspoons to dollop the meringue mixture onto the trays.
The size of your kisses will determine how long you bake them for. I made approx 30 with my mix and baked for 90 minutes. You'll know they are ready once they are firm and lift off the baking paper easily.
Leave them to cool and then store in an airtight container for up to a week.
I'd love to try this recipe with my Ginger Masala, so that's next on my list.
Please let me know if you try this recipe, and enjoy!