VANILLA CHAI MERINGUE COOKIES
I love the taste of vanilla chai tea so much that I make my own dry tea mix at home, as well as chai-flavored coffee creamer. This was just one more way to enjoy the wonderful flavor of chai tea, in an airy light, spicy cookie!
Provided by dcshoffman
Categories Desserts Cookies Meringue Cookies
Time 4h35m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.8 g, Protein 0.4 g, Sodium 5.6 mg, Sugar 6.7 g
VANILLA MERINGUES
Steps:
- Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
- For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.
Nutrition Facts : Calories 18, Sodium 17 milligrams, Carbohydrate 4 grams, Sugar 4 grams
CHAI MERINGUE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 60 drops
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
- Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
- Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.
VANILLA CHAI TEA
Here's my version of a nice Chai tea. After some experimentation, I've come up with this recipe which is perfectly suited to my tastes. Maybe you'll like it too!
Provided by Feelah_the_tigress
Categories Beverages
Time 17m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Put water and spices (except for the black tea) into a small pot.
- Add water and cook on medium for 6 minutes, then add black tea.
- Place lid on pot and cook for 6 minutes.
- Add in milk and stir, then turn off the stove burner.
- Add sugar and stir until completely dissolved.
- Strain spices out and enjoy!
Nutrition Facts : Calories 182.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 22.8, Sodium 87, Carbohydrate 27.6, Fiber 0.3, Sugar 18.9, Protein 5.5
VANILLA MERINGUES
With only a little practice you'll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Provided by Mark Bittman
Categories brunch, easy, dessert
Time 2h20m
Yield About 2 dozen.
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 4 grams
VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
VANILLA MERINGUE COOKIES
These vanilla meringue cookies are perfect for the holidays and are definitely worth the expense of the vanilla bean. Served alone or alongside fresh fruit, they are the perfect melt-in-your-mouth, delicious dessert.
Provided by IIIMXO
Categories Desserts Cookies Meringue Cookies
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
- Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
- Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 9.1 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 9.1 g
MERINGUE COOKIES
Make and share this Meringue Cookies recipe from Food.com.
Provided by Abby C
Categories Drop Cookies
Time 38m
Yield 36 1/2-42 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees.
- Blend egg whites, sugar, salt and vanilla in top of double boiler.
- Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally, until mixture forms stiff peaks.
- Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets.
- (Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown.
- Immediately remove from baking sheet.
Nutrition Facts : Calories 22.9, Sodium 20.5, Carbohydrate 5.5, Sugar 5.5, Protein 0.3
CHAI CAKE
A Watkins recipe. Definitely try to make with Watkins vanilla and cinnamon if you can. If using any other type of vanilla you will need to double the amount of vanilla in the recipe.
Provided by mariposa13
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Heat oven to 325°F/170°C
- Grease and flour a round cake pan (8"/20 cm).
- Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
- Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
- Beat in eggs and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack.
- Cool completely, about 1 hour.
- Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
- For glaze, melt butter in 1-quart/litre saucepan over medium heat.
- Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
Nutrition Facts : Calories 2938.6, Fat 126.7, SaturatedFat 76.3, Cholesterol 728.1, Sodium 2093.8, Carbohydrate 431.1, Fiber 5.2, Sugar 328.4, Protein 26.9
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