These meringues are incredibly delicious—crisp on the outside, melt-in-your-mouth light, and infused with tea. Their soft pastel tones make them perfect for the holiday season, whether you serve them on their own or use them as a dreamy topping for cakes.
The idea for tea meringues came to me because I’ve always loved infusing flavor into my baking—whether it’s frosting, cakes, or fillings. One day I thought, hmm, I wonder if I could infuse tea into meringue? And man… what a wonderful combination it turned out to be.
For this batch, I used Hot Cinnamon Black Tea. It’s a bold black tea with cinnamon and clove, and the flavor reminds me of those red hot cinnamon candies I loved as a kid—spicy, sweet, and nostalgic in the best way.
But honestly, you can use any tea you love. Just make sure it’s a strong one so the flavor really comes through.
The possibilities are endless, and I hope this inspires you to get creative in the kitchen.
These little meringues are as fun to make as they are to eat—and they’re seriously hard to stop snacking on!
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