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Spicy Chai Pavlova with Maple Cream

:crisp pavlova with an autumn flavor
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12
Author Marye Audet-White


  • 2 -3 Japones chilies
  • 2 Cascabel chilies
  • 1 New Mexico chili
  • 1 teabag of Stash chai or equivalent
  • 8 egg whites , room temp
  • 1/2 tsp cream of tartar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/3 cup coconut sugar
  • 2 cups white sugar
  • 1/4 cup cornstarch (non GMO)
  • 1/2 tsp vanilla
  • pinch salt
  • 2 cups heavy cream
  • 1/4 cup coconut sugar
  • 1/2 cup white sugar
  • 2 tsp maple flavoring
  • 1 tsp vanilla


  • Place peppers and teabag in a heatproof bowl and cover with 1/3 cup boiling water
  • Let stand for 20 minutes
  • Preheat the oven to 350
  • Place parchment over a baking sheet (or spray aluminum foil with baking spray and dust with confectioners sugar)
  • Beat egg whites and cream of tartar until stiff, glossy peaks begin to form
  • Beat in sugars, spices, cornstarch and vanilla
  • Beat until stiff, glossy peaks form
  • Break up the chilies in the water and squeeze out the tea bag
  • Strain the water through a cheesecloth or coffee strainer
  • Measure 1/4 cup of liquid
  • While beating egg whites at high speed, slowly pour 1/4 cup of liquid in the whites
  • Spoon 12 mounds of egg white mixture on baking sheet and create hollows in the middle with a spoon
  • Place in oven on middle rack and turn the oven temperature down to 300F
  • Bake for about 40 minutes, or until crispy
  • Turn heat off and let stand in oven for 1 hour
  • Cool completely
  • When ready to serve whip the cream with 1/4 cup coconut sugar, remaining white sugar, vanilla and maple flavoring
  • Spoon lightly in the meringue cups, sprinkle with cinnamon and serve


Add sweetened apples sauteed in a little butter and bourbon to the meringues before adding the cream