Prep: 15 minutes – Yield: 10 servings, 4 meringues each.


  • ¼ t 10th Avenue Tea Berry Tea Powder
  • ½ t Cream of Tartar
  • 3 T lemon juice
  • 4 egg whites, at room temperature
  • 3/4 C sugar
  1. Heat oven to 200°F.  Line baking sheets with parchment paper.
  2. Dissolve tea in lemon juice.  Beat egg whites, cream of tartar and lemon juice mixture in medium bowl with mixer on high speed until soft peaks form.
  3. Add sugar 2 tablespoons at a time, beating until stiff peaks form.
  4. Drop by tablespoon onto baking sheets.
  5. Bake 1 hour 20 min or until dry and crisp.  Transfer pans to wire rack; cool 15 minutes. Store in airtight container up to 5 days.