Surat, Gujarat
6 hours ago
Free shipping on all orders!

Chai Meringues


30 mins


2 hrs, 30 mins


5 hrs



•	3 egg whites, at room temperature
•	½ tsp Anthony’s Goods Cream of Tartar
•	⅓ cup Anthony’s Goods Cane Sugar 
•	½ tsp Anthony’s Goods Cassia Cinnamon Powder
•	¼ tsp ground Anthony’s Goods Cloves
•	⅛ tsp Anthony’s Goods Ground Ginger Root
•	⅛ tsp cardamom powder
•	A pinch of ground Anthony’s Goods Star Anise 


You would never guess by looking that these fluffy meringues are chai-spiced flavor bombs. Absolutely delicious!

1. Preheat the oven to 200F and line two baking sheets with parchment paper.

2. In a small bowl, whisk together the sugar and the spices. 

3. In a large bowl or stand mixer, whisk the egg whites until foamy, then add the cream of tartar and continue to whisk until soft peaks form. 

4. Then, add the sugar and spice mixture a tablespoon at a time, allowing 30 seconds between each addition, while continuing to whisk.

5. Whisk until stiff peaks form. 

6. Gently spoon the meringue into a large piping bag fitted with a large tip and pipe onto the baking sheets.

7. Bake for 2 to 2 ½ hours, until the meringues feel dry to the touch. 

8. Turn off the oven and keep the oven door closed! Let the meringues cool completely in the oven for several hours to prevent cracking. 



Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more