Description
This dessert is a creative, festive take on traditional French meringue, designed to resemble tiny, snow-covered holiday evergreens. Traditional meringues are simple light confections made by whipping fresh egg whites with fine sugar until they form glossy, rigid structures. In this specialized version, warm black-tea spices are folded into the fluffy foam, imparting a deep amber hue and an inviting winter aroma.
Ingredients
For the meringue
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3 large egg whites, at room temperature
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¾ cup (150 g) superfine or granulated sugar
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¼ teaspoon cream of tartar
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½ teaspoon vanilla extract
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A pinch of salt
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Green gel food coloring, optional
For the chai spice blend
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½ teaspoon ground cinnamon
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¼ teaspoon ground cardamom
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¼ teaspoon ground ginger
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⅛ teaspoon ground cloves
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A pinch of ground nutmeg
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A pinch of ground black pepper, optional
For decoration
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2 tablespoons white or green royal icing, optional
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Edible gold or silver sprinkles
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Small star-shaped sugar decorations
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Powdered sugar, for a snowy effect
Instructions
1. Prepare the oven and baking tray
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Preheat the oven to 200°F (95°C).
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Line a large baking tray with parchment paper.
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Make sure your mixing bowl and beaters are completely clean and free of grease.
2. Prepare the chai spice blend
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Combine the cinnamon, cardamom, ginger, cloves, nutmeg, and optional black pepper in a small bowl.
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Mix well and set aside.
3. Whip the egg whites
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Place the egg whites, cream of tartar, and salt in a clean mixing bowl.
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Beat on medium speed until foamy.
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Gradually add the sugar, one tablespoon at a time, beating continuously.
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Continue beating on high speed for about 7–10 minutes, until the meringue is thick, glossy, and forms stiff peaks.
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Rub a little meringue between your fingers; it should feel smooth rather than gritty.
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Beat in the vanilla extract and chai spice blend. Add a small amount of green gel coloring if desired.
4. Shape the Christmas trees
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Transfer the meringue to a piping bag fitted with a large star tip.
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Pipe small tree shapes onto the prepared tray by making three or four progressively smaller circular layers, finishing with a pointed peak.
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Leave a little space between each tree.
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Decorate with edible sprinkles or tiny sugar stars, if desired.
5. Bake the meringues
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, depending on their size.
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The trees should feel dry and lift easily from the parchment.
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Turn off the oven and leave the meringues inside with the door closed for another hour to cool completely and dry out.
6. Decorate and serve
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Once completely cool, add small dots of royal icing and attach star decorations if desired.
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Dust lightly with powdered sugar for a snowy finish.
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Arrange on a festive platter or package in decorative boxes for holiday gifts.
Notes
Arrange these spiced chai meringue trees around a gingerbread house or serve them alongside hot chai, coffee, or hot chocolate for a cozy Christmas treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 meringue tree
- Calories: 35 kcal
Keywords: chai spiced meringue trees, Christmas tree meringues, spiced meringue Christmas trees, chai meringue trees