Saturday, January 5, 2013

Chai Meringue Christmas Trees

YUMMY! I love meringues! Fast, delicious, and... dare I say it... it isn't awful if you break down and eat 5 or 10 at onceWhen you nee to make a whole lot of cookies for Christmas or gifts, even better!

Chai is one of the new "it" flavors, so me and all my friends being teenagers are in on the craze. I took my go to meringue recipe and made it CHAILICIOUS.

Then in honor of Christmas, I had to follow a pintrest idea and pipe them into Chrismas trees!

I will definately do a complete fail-proof meringue post in the future with an plain recipe to play with, but I'll try to outline key points here too in italics.

Here is what I came up with:

(I doubled the batch, but one batch makes about 60 small meringues)

-2 egg whites
-1/8 tsp vinegar
-1/8 tsp salt
-1/3 cup sugar
-1 tsp vanilla
-1 chai tea bag
-sprinkles (opt)

see how glossy and big
it is getting :)
- take eggs out of the fridge and let come to room temp (can speed up by placing in bowl of warm water for 5 min)
Its impt. to get them to room temp because they whip bigger

-Preheat oven to 225

-Separate eggs and place in clean oil free metal bowl with vinegar and salt

-Begin whipping at med-slow speed, moving to med and beat until soft peaks formThis will take 5+ minutes
*it is crucial that you resist the temptation to beat at high speed, if you go too fast you will get crumbly whites and it won't get voluminous. 

-When soft peaks form, increase speed to med-high and begin to slowly add sugar (sprinkle in gradually) and beat until glossy with stiff peaks (pic)
Stiff peak
(another 5 min or so)

-Add vanilla extract toward end

-Mix in chai by hand by folding with a spatula so not to deflate your meringue

-Place into a piping bag or a large ziplock with the corner snipped and a piping tip placed on (if not making trees or shapes, no need for a tip)

-Pipe in small spirals on sheet lines with parchment paper with 1 in spacing

-decorate with sprinkles :)

-Bake until dry for ~90 min

-Remove from oven. I lift the parchment paper up off hot sheet so they cool faster (working against humidity) and remove/peel the cookies off when bottoms cool

-Cool and package in air-tight tupperware or freezer-ziplock (if you live in Hawaii or somewhere humid: as soon as they are no longer warm... package)

Anyone can make meringues :) I wish you luck :)

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