Chai Spice Meringue Cookies - Ohio Eggs

Ingredients

4 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 1/3 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

Directions

Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes).
Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time. Add cinnamon, nutmeg and cardamom.
Continue to beat at high speed until egg whites are glossy and have become stiff.
Carefully scoop mixture into a piping bag fitted with a ½ inch star tip opening. Pipe meringue about 1 inch apart onto lined baking sheets.
Bake cookies for 60 minutes or until meringues are dry and firm to the touch. Turn the oven off and let meringues sit in the oven with the door closed for another hour or until completely cooled.