Chai Meringues

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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

Preheat the oven to 200F and line two baking sheets with parchment paper.
In a small bowl, whisk together the sugar and the spices.
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.
Then, add the sugar and spice mixture a tablespoon at a time, allowing 30 seconds between each addition, while continuing to whisk.
Whisk until stiff peaks form.
Gently spoon the meringue into a large piping bag fitted with a large tip and pipe onto the baking sheets.
Bake for 2 to 2 ½ hours, until the meringues feel dry to the touch.
Turn off the oven and keep the oven door closed! Let the meringues cool completely in the oven for several hours to prevent cracking.