Seven Spice Sri Lankan Chai Spiced Meringue

Grounded Pleasures Chai Meringue at Settler and Sons


4 egg whites at room temperature
350 grams of icing sugar
1 teaspoon of Grounded Pleasures Seven Spice Sri Lankan Chai

Meringue Directions
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
baking tray.
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
completely cooled.
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.


To assemble: 
Top meringue with a generous dollop of marscarpone, followed by a
quartered fresh fig and finished with a drizzle of syrup.

Thanks to the lovely Kirby, for sharing this recipe. Kirby baked this at her wonderful long lunch on the banks of the Glenpatrick River. Follow the link to her website to find about these lovely lunches:


Coconut pancakes with lime curd


Almond and panela sponge with lemon curd

Pumpkin and Chocolate Chunk Muffins

Pumpkin and chocolate chunk muffins

Chai Infused Waffles

Chai infused waffles