Mini Chai Spiced Meringues

I have not had the time to make anything lately besides the normal fare, i.e. pita pizzas. I am seriously addicted.

So I decided the whip up, literally, some little meringues. I adore tea and recently I have not had a good accompaniment. I then remembered these little meringues I made a few years back, and realized I had all the ingredients! 

Since I did not plan on making them before I left for classes, my egg whites were straight out the fridge. I did find out though, that once you separate them and put them in the microwave on the defrost setting for 18-20 seconds, they become perfect. 

Travesty, I forgot my pipette bag in Atlanta. I had to improvise with a ziploc bag with the corner cut out. It was ok, not the best though. That's why these little buggers are all wonky.

These wonderful little creations literally melt in your mouth. The mix of spices has me ready for the fall and the upcoming onslaught of pumpkin spice everything. Get ready for late September-October for a nonstop barrage of pumpkin. I am in love with pumpkin.

If you don't have the certain spices, you can always use just cinnamon or something else similar lying around. Just any spice that you would normally use in a fall-esque recipe.

I made these rather small, so around 50 of them. Feel free to adjust size to preference.

Mini Spiced Chai Meringues

Ingredients

2 egg whites, room temperature

1/4 tsp cream of tartar

3 tbsp brown sugar

1/4 tsp cinnamon

1/4 tsp cardamon

1/4 tsp nutmeg

1/4 tsp pumpkin spice

pinch of black pepper

Directions

1. Preheat oven to 300 and prepare a large cookie sheet.
2. In a mixer, whip eggs whites until soft peaks form. 
• That means that when you pull out the whisk and form a peak, it should flop back onto itself.
3. Add in the sugar and spice mixture a spoonful at a time until fully incorporated.
4. Whip until nice and stiff.
• The peak formed from pulling out the whisk should stand on it's own.
5. On the sheet, with a bag or teaspoon, dollop little portions. 
• You do not need a lot of space in between them because they do not spread.
6. Bake for 20-25 minutes. The tops should be golden.
7. Allow to cool and harden

Nutritional Information (50 servings, 1 serving is one meringue)

Calories 3, Fat 0.0g, Cholesterol 0.0mg, Sodium 2.0mg, Carbohydrates 0.7g, Dietary Fiber 0.0g, Sugars 0.5g, Protein 0.2g