Breaking up not hard to do; just give it a chai
WARMING spices are welcome in winter’s chill, which is one of the reasons we love to sip hot chai.
The Indian spice blend’s rich, earthy flavours also make great cookies. And that’s what inspired this simple meringue. You could dollop the meringue into individual portions on the baking sheet, but it’s simpler to do it as one large sheet and then break it into individual portions.
This recipe also is incredibly versatile. If you don’t like chai, substitute a few drops of peppermint extract. And if coconut isn’t your thing, leave it out and top the meringue with chopped nuts.
12 DAYS OF CHRISTMAS