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
- 2 Perfect Spoonfuls of Raspberry Meringue tea
- ½ cup hot water
- 4 egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
|Preheat oven to 200°F.|
|Steep 2 Perfect Spoonfuls of Raspberry Meringue tea in ½ cup hot water for 5 minutes, then strain.|
|Combine all ingredients in a large bowl and add 3 tbsp of brewed tea.|
|Using an electric hand-held or stand mixer, whip at high speed for 10-12 minutes or until stiff peaks form.|
|Scoop mixture into a Ziploc bag and cut off ½ inch of the bottom corner to form a piping bag.|
|Pipe the meringues onto a baking sheet lined with parchment paper. Meringues should be about the size of a quarter.|
|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!|
|Makes about 150 meringues.|
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