Another recipe courtesy of Baking with Gab Chai Meringue Rosettes
When I made chocolate swirl meringues, I suggested that people wipe down the whisk attachment and bowl of their mixture with half a lemon to remove residual fats. I always do this because fats can flatten meringues.
Whip your sugar and egg whites together. Start on a lower speed (I went for 3 on my stand mixer) and speed it up a notch at a time (up to about 8) over the course of a minute; I find that this method gets the most air into the meringues.
While the egg whites whip up, preheat your oven to 120°C and line two baking trays with baking paper.
Add your Bondi Chai powder after about 5 minutes. Keep whipping until the mixture is thick and glossy. It should take a further 3-5 minutes after adding the chai. When you’re done, your mixture should hold soft peaks.
Spoon the mixture into a piping bag fitted with a large star shaped nozzle. Starting at the centre of the rose, pipe two full spirals to recreate the rose look.
Sprinkle the uncooked meringues lightly with cinnamon sugar (or more Bondi Chai). If you don’t have any cinnamon sugar lying around, make your own by combining two tsp of granulated sugar with ¼ tsp of cinnamon.
Pop them onto your lined baking trays and bake for 40-45 minutes – you’ll know they’re done when they’re dry to touch. I erred closer to 40 minutes and the inside was still soft and chewy – if you don’t want this, leave them in for longer.
Transfer to a cooling rack and devour once cool.