Print

Gingerbread Meringues

Print Recipe

Ingredients

Scale

Gingerbread Meringues

  • 1 cup sugar
  • 1/2 cup egg whites (3–4 eggs)
  • 1/4 tsp cream of tartar
  • 1/2 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

Spiced White Chocolate Drizzle

  • 1/2 cup chopped white chocolate
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions

  1. Combine the spices for the meringues and set them aside.
  2. Preheat the oven to 215 degrees F. and line two baking pans with parchment paper.
  3. Combine the egg whites and cream of tartar in a stand mixer and whisk on medium for 1 minute, until they begin to bubble.
  4. With the stand mixer still on medium speed, slowly sprinkled in the sugar until it is all combined with the egg whites then raise the speed to medium-high and whisk until stiff peaks form on the meringue, for around 8 minutes.
  5. Sprinkled the spices into the meringue and whisk on high for 30 seconds, just until the spices are incorporated.
  6. Transfer the meringue to a large piping bag (you can also use a large Ziploc bag for this) with the 1M Wilton piping tip, or your tip of choice. Pipe the meringues on to the parchment lined baking sheets, leaving 1 inch between each meringue. You can also dollop the meringues on to the baking sheets for a more rustic look.
  7. When both baking sheets are full, place them in the oven and bake the meringues for 2 hours. Turn off the oven and let the meringues sit for another 2 hours in the oven.
  8. When the meringues come out of the oven, prepare the white chocolate drizzle: In a microwave safe bowl, melt the chopped white chocolate for 30 seconds in the microwave, stir the chocolate then melt for another 30 seconds in the microwave.
  9. Stir in the spices, transfer the chocolate to a small plastic sandwich bag, cut a tiny hole at one end and drizzle the white chocolate right over the meringues.
  10. Once the chocolate is set, the meringues are ready to eat. The meringues can be stored at room temperature in an airtight container for up to 1 week.
  11. *tip: meringues are always a 2:1 ratio. 1 cup sugar to 1/2 cup egg whites. 2 cups sugar to 1 cup egg whites.

Nutrition

Find it online: https://melindastrauss.com/2014/01/02/gingerbread-meringues/