Seven Spice Sri Lankan Chai Spiced Meringue
4 egg whites at room temperature
350 grams of icing sugar
1 teaspoon of Grounded Pleasures Seven Spice Sri Lankan Chai
Preheat oven to 100 degrees Celsius.
Beat egg whites until white and foamy.
Continue beating, adding the sugar one tablespoon at a time.
Beat until mixture holds a stiff peak and is glossy, adding the Chai in
the last 30 seconds of beating.
Pipe meringues into approximately 10cm diameter rounds onto a lined
Place in the oven and hold the oven door ajar using a wooden spoon.
Bake until the meringue sounds hollow when tapped on the base (around 5
hours in my oven).
Turn the oven off and leave the meringue in the oven until it is
For the marscarpone:
Combine the zest of 1-2 oranges and 1 desert spoon of icing sugar per
250 grams of marscarpone.
For the syrup:
In a small saucepan, gently simmer 1 tablespoon of honey per cup of
orange juice until combined.
Top meringue with a generous dollop of marscarpone, followed by a
quartered fresh fig and finished with a drizzle of syrup.