Tea-Infused Raspberry Meringues

Reading Time: 2 minutes

Think meringues are daunting? This recipe is about to blow your mind. Infused with our berry-filled Raspberry Meringue tea, it’ll have you whipping up springtime treats so tasty, you’ll be asking yourself why you didn’t try your hand at them sooner. But be warned – these meringues are dangerously addictive. Think light, airy and melt-in-your-mouth delicious.

Best of all, you can make these little drops of heaven with almost any of our teas. Try it with our rich Lemon Pound Cake, vanilla-scented Cream of Earl Grey, fruity Strawberry Colada – whatever floats your boat! They’ll look great served on a platter at your next afternoon book club or garden party.

Have you made this recipe? Tell us your thoughts in the comments below. We’d love to hear from you!

Tea-Infused Raspberry Meringues

Tea-Infused Raspberry Meringues


  • 2 Perfect Spoonfuls of Raspberry Meringue tea
  • ½ cup hot water
  • 4 egg whites
  • 1 cup sugar
  • ¼ tsp cream of tartar


Step 1
Preheat oven to 200°F.
Step 2
Steep 2 Perfect Spoonfuls of Raspberry Meringue tea in ½ cup hot water for 5 minutes, then strain.
Step 3
Combine all ingredients in a large bowl and add 3 tbsp of brewed tea.
Step 4
Using an electric hand-held or stand mixer, whip at high speed for 10-12 minutes or until stiff peaks form.
Step 5
Scoop mixture into a Ziploc bag and cut off ½ inch of the bottom corner to form a piping bag.
Step 6
Pipe the meringues onto a baking sheet lined with parchment paper. Meringues should be about the size of a quarter.
Step 7
Bake for 2 to 2.5 hours (check every 30 minutes to see if meringues come off parchment paper easily). Then turn off the heat and let them cool in the oven for at least 1 hour. Serve and enjoy!
Step 8
Makes about 150 meringues.

More tea-infused recipes…

Serenity Now shortbread recipe

Lemon Pound Cake Iced Cookies | Steep Thoughts











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