Chocolate Chai Meringues

1. 1

   Preheat the oven to 175F (or 200, or as low as it will go).

2. 2

   Smash open the cardamom pod and remove the seeds. Grind the cardamom seeds, clove, allspice, peppercorn and tea in a mortar and pestle or a small coffee grinder until well crushed.

3. 3

   Combine the crushed spice mixture, cinnamon and sugar in a food processor or heavy-duty blender and pulse until everything is powdered. Let the dust settle for a couple of minutes before attempting to remove the lid - your lungs will thank you!

4. 4

   Start whipping the egg whites in a stand mixer or with a handheld mixer until you get a foam, then gradually add the sugar and continue whipping until you have a stiff but not dry meringue.

5. 5

   Transfer the meringue to a piping bag fitted with a large round or star tip (whichever you like best) and pipe little meringue kisses onto a lined sheet pan.

6. 6

   Sprinkle the meringues with cacao nibs, then allow them to sit for 5-10 minutes to develop a slight skin.

7. 7

   Bake for 1 hour, until the meringues are dry on top and somewhat hollow-feeling. Turn off the oven and let them sit for an hour or two as it cools. If you think they may overbake, prop the oven open slightly.

8. 8

   Once set and cool, you can just pop the meringues off the sheet and keep in an airtight container. Even if it's a little humid, the cacao nibs will help keep them from sticking together.

* Per serving · 4 servings · Values may vary.